Basil pesto and tangy Greek yogurt are the power couple behind this fresh, flavorful potato salad. You can use store-bought pesto for the sauce in a pinch.
In a large pot, bring potatoes to a boil in salted water over high. Reduce heat to a rapid simmer; cook until potatoes are tender when pierced with a knife, 25 minutes.
Drain potatoes in a colander and rinse under cold water until cool. Shake off excess water and transfer potatoes to a large bowl. Add Pesto-Yogurt Sauce and toss to coat. Season with salt and pepper.