Pesto-Chicken-Potato Salad

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

By Betty Crocker Kitchens

May 13, 2010

lb. Yukon Gold potatoes (about 6 medium), cut into 3/4-inch cubes (6 cups)

(7-oz.) container refrigerated pesto

1/2

cup mayonnaise

tablespoons cider vinegar

teaspoons Dijon mustard

3/4

teaspoon salt

cups chopped deli rotisserie-cooked chicken (without skin)

cup sliced celery (2 medium stalks)

1/2

cup sliced green onions (8 medium)

medium tomatoes, chopped (1 cup)

Boston leaf lettuce, if desired

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1

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.
2

Meanwhile, in large serving bowl, combine pesto, mayonnaise, vinegar, mustard and salt; mix well.
3

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.

Yukon Gold potatoes are golden inside and out, and have a rich buttery flavor. They’re great for boiling or mashing.
If you make your own pesto, use it in this recipe! Try freezing your homemade pesto by storing small amounts in plastic freezer containers. Top the pesto with a thin layer of oil, cover and freeze. It’s fantastic in the middle of winter when you’re longing for the taste of fresh summer vegetables. Leftover grilled or baked chicken can also be used in this recipe.