Pesto Potato Salad

Oxmoor House
This is not your normal potato salad. Big flavors and fresh ingredients come together to make this ultimate side dish for hamburgers or barbecue.
6 servings (serving size: 1 cup)


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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


Prep: 35 Minutes

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 pieces. 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.

Created date

August 2009

Nutritional Information

Calories 201
Caloriesfromfat 26 %
Fat 5.7 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6.1 g
Carbohydrate 32 g
Fiber 3.8 g
Cholesterol 3 mg
Iron 0.0 mg
Sodium 446 mg
Calcium 0.0 mg