CILANTRO PESTO POTATO SALAD

CILANTRO PESTO POTATO SALAD image

Yield 6 approx. people

Number Of Ingredients 20

3 pounds baby potatoes, skin on and quartered lengthwise
2-3 cloves garlic, minced
¼ teaspoon crushed red pepper flakes, or to taste
3 ribs celery, diced
4-5 green onions, diced
1 red bell pepper, diced
Cherry tomatoes, halved
6 slices bacon, cooked and crumbled
For the pesto dressing:
1 cup fresh cilantro
1 clove garlic
¼ cup raw almonds
Juice of a small lime
¼ to 1/3 cup olive oil
2 tablespoons roasted green chilies
1 avocado
¾ cup plain, nonfat Greek yogurt
¼ cup mayonnaise
A few dashes of hot sauce, to taste
Freshly ground black pepper and sea salt, to taste

Steps:

Toss the quartered potatoes with a few tablespoons of olive oil (to coat), 2-3 cloves of minced garlic, crushed red pepper flakes and salt and pepper to taste. Roast in a preheated, 400-degree oven for about 25-30 minutes, until they start to lightly brown and are just tender. Allow to cool completely. To make the pesto, combine the cilantro, garlic, almonds, lime juice, olive oil, green chilies, and avocado in a food processor or blender. Pulse the mixture until smooth. In a small mixing bowl, combine the Greek yogurt, mayonnaise, hot sauce, salt and pepper. Stir in the pesto mixture until combined. In a large bowl, add the cooled potatoes, celery, green onion and red bell pepper. Fold in the dressing gently. Refrigerate at least two hours, allowing flavors to meld. To serve, top with cherry tomatoes and crumbled bacon. Enjoy.