This is not your normal potato salad. Big flavors and fresh ingredients come together to make this ultimate side dish for hamburgers or barbecue.
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
How to Make It
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.