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Pesto Potato Salad

Global.Platter's picture
Ingredients
  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)
  Pesto 2 Tablespoon
  Freshly ground pepper 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Healthy

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