Pesto-Chicken-Potato Salad

Give this satisfying potato salad, with creamy Yukon Gold spuds and easy rotisserie chicken, a quick flavor boost with prepared pesto.

  • prep time 20 min
  • total time 2 hr 35 min
  • ingredients 11
  • servings 6

Ingredients

2
lb. Yukon Gold potatoes (about 6 medium), cut into 3/4-inch cubes (6 cups)
1
(7-oz.) container refrigerated pesto
1/2
cup mayonnaise
2
tablespoons cider vinegar
2
teaspoons Dijon mustard
3/4
teaspoon salt
2
cups chopped deli rotisserie-cooked chicken (without skin)
1
cup sliced celery (2 medium stalks)
1/2
cup sliced green onions (8 medium)
2
medium tomatoes, chopped (1 cup)
Boston leaf lettuce, if desired
  • 1 In 3 1/2-quart saucepan, combine potatoes and enough water to cover potatoes by 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium; cover and cook 10 to 15 minutes or until tender. Drain; cool 15 minutes or until slightly cooled.
  • 2 Meanwhile, in large serving bowl, combine pesto, mayonnaise, vinegar, mustard and salt; mix well.
  • 3 Add cooked potatoes and all remaining ingredients except lettuce to pesto mixture; toss gently until evenly coated. Cover; refrigerate at least 2 hours or overnight to blend flavors. If desired, serve salad on lettuce-lined plates.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/2 Cups
    Calories
    515
    (
    Calories from Fat
    325),
    % Daily Value
    Total Fat
    36g
    36%
    (Saturated Fat
    7g,
    7%
    ),
    Cholesterol
    55mg
    55%;
    Sodium
    880mg
    880%;
    Total Carbohydrate
    33g
    33%
    (Dietary Fiber
    5g
    5%
      Sugars
    4g
    4%
    ),
    Protein
    20g
    20%
    ;
    % Daily Value*:
    Vitamin A
    14%;
    Vitamin C
    24%;
    Calcium
    18%;
    Iron
    24%;
    Exchanges:
    2 Starch; 2 Lean Meat; 6 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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