Pesto Potato Salad Recipe
Ingredients
| Tomatoes | 1/2 Cup (16 tbs), dried | |
| Hot water | 1/2 Cup (16 tbs) | |
| 2 pounds small round red potatoes | ||
| Olive oil-flavored vegetable cooking spray | ||
| Green onions | 1/2 Cup (16 tbs), sliced | |
| Garlic | 2 Clove (5gm), minced | |
| 1/3 cup reduced-fat Caesar dressing | ||
| 1/2 cup nonfat sour cream | ||
| Pesto | 2 Tablespoon | |
| 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.
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.
Chef
