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); 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)

You can never have too many main course recipes, so give Pesto-Chicken-Potato Salad a try. One serving contains 459 calories, 17g of protein, and 33g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes around 2 hours and 35 minutes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. If you have yukon gold potatoes, green onions, dijon mustard, and a few other ingredients on hand, you can make it. 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