- 1 1/2 pounds red potatoes, diced
- 1/2 cup fat-free plain yogurt
- 1/2 cup light mayonnaise
- 4 hard-boiled eggs, diced
- 2 tablespoons sweet pickle relish
- 2 teaspoons dried pesto seasoning
- 1 teaspoon paprika
- celery salt, or to taste
- ground black pepper to taste
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and cool.
- Mix yogurt, mayonnaise, eggs, pickle relish, pesto seasoning, paprika, celery salt, and black pepper together in a bowl; add potatoes and mix well. Chill salad in the refrigerator for 1 hour.