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Pesto Potato Salad

Prep time 35 mins
Yield 6 servings (serving size: 1 cup)
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

Nutrition 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

How to Make It

  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.

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