Ingredients
2 lb new potatoes, scrubbed
2 each tomatoes, cored and diced
1/2 cup chopped red onions -or-
6 each green onions, thinly sliced
1 cup thinly sliced celery
1/2 cup light mayonnaise
1/2 cup plain non-fat yogurt
1 pesto
Directions
Steam whole unpeeled potatoes until soft when pierced with a fork,
about 30 to 40 minutes. Cool and cube. Place in a large bowl and
toss gently with tomatoes, onions and celery.
In a small bowl, combine mayonnaise, yogurt and 1/4 cup pesto. Pour
dressing over potato mixture and toss gently to combine. Chill before
serving.
PESTO: In food processor, place 1/4 cup nuts, 3 garlic cloves, 2
cups packed fresh basil leaves and 1/4 cup chopped fresh parsley;
process until finely ground. With motor running, gradually add 2/3
cup olive oil until pesto is the consistency of mayonnaise. Add
freshly ground pepper to taste. Transfer to a small jar and pour a
thin film of olive oil over surface of pesto. Cover tightly and
store in refrigerator.
From "Delitefully HealthMark," by Susan Stevens, M.A., R.D.; SWS
Publishing.
Printed in the July 2, 1992 issue of the Los Angeles Daily News.
Servings: 6 servings
Pesto Potato Salad Recipe brought to you by Recipe Ideas
Categories: Italian; Potato; Salad; Sauce; Vegetable
The History of Recipes
Recipes as an idea can be observed back into the distant past, in truth as far back into history as the early Egyptians, and possibly even further. In practice though, these, old cookbooks were just basic hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to academics are some ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. As we move into The time of the roman empire around 25BC a man called Apicius assembled some documents which described recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, something we still use today. Aspicius describes how the early Romans used many different spices, including a few you will know such as thyme, fennel and asafoetida. Moving our culinary historical trip onwards, there are a couple of interesting cookery books dating from the 1300s - a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these books are nothing to do with the curry that is familiar to us all today, but instead accounts of the types of meals enjoyed by the rich people of that period. In the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab cuisine, such as coriander, parsley, and rosemary. The introduction of these new culinary ideas caused a surge in manuscripts on cooking, most of which are kept safe in private cookery archives. Over the next few hundred years, the powerful families of Europe tried to serve the best banquets, and because of this cooks and their recipes were much in demand. However, it wasn`t until the 1800s that cooking and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, testing, and writing down the recipes that were being prepared for the better households. When we get to the 1900s, recipe publications were increasing in popularity due to higher levels of literacy, more free time and having more disposable income. The arrival of TV brought us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Pesto Potato Salad recipe.
