PESTO-CHICKEN-POTATO SALAD

Pesto-Chicken-Potato Salad image

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

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 2h35m

Yield 6

Number Of Ingredients 11

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

Steps:

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.
Meanwhile, in large serving bowl, combine pesto, mayonnaise, vinegar, mustard and salt; mix well.
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 Facts : Calories 515, Carbohydrate 33 g, Cholesterol 55 mg, Fat 6, Fiber 5 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 1/2 Cups, Sodium 880 mg, Sugar 4 g