Pesto Potato Salad

Pesto Potato Salad

1/2 cup sun-dried tomatoes (packed without oil)

1/2 cup hot water

2 pounds small round red potatoes

olive oil-flavored vegetable cooking spray

1/2 cup sliced green onions

2 cloves garlic, minced

1/2 cup reduced-fat Caesar dressing

1/2 cup nonfat sour cream

2 tablespoons pesto

1/4 teaspoon freshly ground pepper

Coarsely chop tomatoes. Combine tomato and hot water in a small bowl, let stand 10 minutes. Drain and set aside.

Cut potatoes into 1-inch cubes. Cook potatoes in boiling water to cover 15 to 17 minutes or until tender. Let cool slightly.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add tomato, potato, green onions and garlic to skillet; saute 5 minutes.

Add dressing; deglazing skillet by scraping particles that cling to bottom. Cook 1 minute; set aside; and keep warm.

Combine sour cream, pesto, and pepper in a large bowl, stirring well., Add potato mixture, and toss lightly until combined.

Yield: 6 (1-cup) servings.

Per serving: cal. 201 Carb. 32.0g Pro. 6.1g Fat 5.7g Fiber 3.8g Chol. 3mg Sod. 446mg
Exchanges: 2 starch, 1 fat.

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