Pesto-chicken-potato Salad

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 lbs yukon gold potatoes, cut into 3/4 inch cubes
• 1 (7 ounce) container refrigerated pesto sauce
• 1/2 cup mayonnaise
• 2 tablespoons cider vinegar
• 2 teaspoons dijon mustard
• 3/4 teaspoon salt
• 2 cups chopped deli rotisserie cooked chicken, without the skin
• 1 cup sliced celery
• 1/2 cup sliced green onion
• 2 medium tomatoes, chopped
• boston lettuce, to garnish,if desired

Recipe

• 1 in 3 1/2 qt saucepan, combine potatoes and enough water to cover potatoes by 1 inch.
• 2 bring to a boil, over medium-high heat.
• 3 reduce heat to medium; cover and cook 10 to 15 minutes or until tender.
• 4 drain, cool 15 minutes or until slightly cooled.
• 5 meanwhile, in large serving bowl, combine pesto, mayonnaise, vinegar, mustard and salt; mix well.
• 6 add cooked potatoes and all remaining ingredients except lettuce to pesto mixture; toss gently until evenly coated.
• 7 cover; refrigerate at least 2 hours or overnight to blend flavours.
• 8 if desired, serve salad on lettuce lined plates.