20 sm. potatoes (about 2-2 1/2 lbs.)
1/2 c. dry white wine
1/2 c. mayonnaise
1/2 c. plain yogurt
1/4 c. pesto sauce
2 tomatoes, seeded and cut in julienne slices

Boil potatoes, leaving skins on, for 10-15 minutes, just until tender. Remove and allow to dry and cool until comfortable to handle. Cut in half and then cut crosswise into 1/4 inch slices. While potatoes are still warm, add wine and gently toss. Mix together mayonnaise, yogurt and pesto. When potatoes have absorbed wine, stir in pesto mixture and tomato strips and mix thoroughly. Makes 6 to 8 servings.