Pesto Potato Salad
|Sun-dried tomatoes||1⁄2 Cup (8 tbs) (Packed Without Oil)|
|Hot water||1⁄2 Cup (8 tbs)|
|Round red potatoes||2 Pound|
|Olive oil flavored vegetable cooking spray||1|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Reduced fat caesar dressing||1⁄3 Cup (5.33 tbs)|
|Non-fat sour cream||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
Coarsely chop tomatoes.
Combine tomato and hot water in a small bowl; let stand 10 minutes.
Drain and set aside.
Cut potatoes into 1-inch cubes.
Cook potato in boiling water to cover 15 to 17 minutes or until tender.
Let cool slightly.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add tomato, potato, green onions, and garlic to skillet; saute 5 minutes.
Add dressing, deglazing skillet by scraping particles that cling to bottom.
Cook 1 minute; set aside, and keep warm.
Combine sour cream, pesto, and pepper in a large bowl, stirring well.
Add potato mixture, and toss lightly until combined.