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Pesto Potato Salad

Pesto Potato Salad
Pesto Potato Salad is a gluten free and vegetarian side dish. This recipe serves 6. One portion of this dish contains approximately 7g of protein, 10g of fat, and a total of 220 calories. It is perfect for The Fourth Of July. Head to the store and pick up water, pepper, green onions, and a few other things to make it today. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

1
Coarsely chop tomatoes.
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TomatoTomato
2
Combine tomato and hot water in a small bowl; let stand 10 minutes.
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TomatoTomato
WaterWater
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BowlBowl
3
Drain and set aside.
4
Cut potatoes into 1-inch pieces. Cook potato in boiling water to cover 15 to 17 minutes or until tender.
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PotatoPotato
WaterWater
5
Let cool slightly.
6
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
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Cooking SprayCooking Spray
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Frying PanFrying Pan
7
Add tomato, potato, green onions, and garlic to skillet; saute 5 minutes.
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Green OnionsGreen Onions
GarlicGarlic
PotatoPotato
TomatoTomato
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Frying PanFrying Pan
8
Add dressing, deglazing skillet by scraping particles that cling to bottom. Cook 1 minute; set aside, and keep warm.
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Frying PanFrying Pan
9
Combine sour cream, pesto, and pepper in a large bowl, stirring well.
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Sour CreamSour Cream
PepperPepper
PestoPesto
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BowlBowl
10
Add potato mixture, and toss lightly until combined.
Ingredients you will need
PotatoPotato
DifficultyMedium
Ready In35 m.
Servings6
Health Score47
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSalad
Occasions4th Of JulySummer
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