Pesto-Chicken-Potato Salad

Name: Pesto-Chicken-Potato Salad
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters sliced celery (2 medium stalks); 2 Tbsps cider vinegar; 473 milliliters chopped deli rotisserie-cooked chicken (skinless); 2 teaspoons Dijon mustard; 118 milliliters sliced green onions (8 medium); 1 leave Boston lettuce, if desired; 118 milliliters mayonnaise; 198 grams refrigerated pesto; 1 teaspoons salt; 237 milliliters medium tomatoes, chopped; 907 grams Yukon Gold potatoes (about 6 medium), cut into 3/4-inch cubes (6 cups)

Pesto-Chicken-Potato Salad might be just the main course you are searching for. This gluten free, dairy free, and whole 30 recipe serves 6. One serving contains 459 calories, 17g of protein, and 33g of fat. Head to the store and pick up celery, salt, mayonnaise, and a few other things to make it today. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert.

Instructions

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.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Drain; cool 15 minutes or until slightly cooled.

Meanwhile, in large serving bowl, combine pesto, mayonnaise, vinegar, mustard and salt; mix well.

Ingredients you will need

Mayonnaise

Mustard

Vinegar

Pesto

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Potato

Lettuce