Pesto Potato Salad Recipe

Name: Pesto Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried tomatoes (packed without oil); 1/2 cup hot water; 2 pounds small round red potatoes; Olive oil-flavored vegetable cooking spray; 1/2 cup sliced green onions; 2 cloves garlic, minced; 1/3 cup reduced-fat Caesar dressing; 1/2 cup nonfat sour cream; 2 tablespoons pesto; 1/4 teaspoon freshly ground pepper

Servings: persons

1/2 cup dried tomatoes (packed without oil)
1/2 cup hot water
2 pounds small round red potatoes
Olive oil-flavored vegetable cooking spray
1/2 cup sliced green onions
2 cloves garlic, minced
1/3 cup reduced-fat Caesar dressing
1/2 cup nonfat sour cream
2 tablespoons pesto
1/4 teaspoon freshly ground pepper

1
Coarsely chop tomatoes. Combine tomato and hot water in a small bowl; let stand 10 minutes. Drain and set aside.
2
Cut potatoes into 1-inch pieces. Cook potato in boiling water to cover 15 to 17 minutes or until tender. Let cool slightly.
3
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.
4
Combine sour cream, pesto, and pepper in a large bowl, stirring well. Add potato mixture, and toss lightly until combined.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup dried tomatoes (packed without oil), 1/2 cup hot water, 2 pounds small round red potatoes, Olive oil-flavored vegetable cooking spray, and more.

Yes, Pesto Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pesto Potato Salad

How did you like this recipe?

Frequently Asked Questions