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Pesto-Chicken-Potato Salad
Pesto-Chicken-Potato Salad
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Prep Time:
20 minutes
Total Time:
2 hours 35 minutes
Elevate potato salad with Yukon Gold spuds, rotisserie chicken, and a zesty pesto twist.
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
Instructions:
  • In a 3 1/2-quart saucepan, add potatoes and enough water to cover them by 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer for 10 to 15 minutes until potatoes are tender. Drain and let cool for about 15 minutes until slightly cooled.
  • In a large serving bowl, mix together pesto, mayonnaise, vinegar, mustard, and salt until well combined.
  • Combine the cooked potatoes and all remaining ingredients, except lettuce, with the pesto mixture. Gently toss everything together until evenly coated. Refrigerate for at least 2 hours or overnight to allow the flavors to blend. Optionally, serve the salad on plates lined with lettuce.

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