Ingredients

Scale

2 pounds yellow baby potatoes halved
7 ounces refrigerated pesto
½ cup mayonnaise
2 tablespoons apple cider vinegar
2 teaspoons dijon mustard
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon sugar
2 cups chopped cooked skinless chicken breast such as baked or rotisserie
1 cup sliced celery
½ cup sliced green onions
1 cup chopped tomatoes

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Instructions

In a large pot, add the halved potatoes and cover with cold water by about an inch.
Bring the water to a boil, then reduce to a steady simmer and cook until fork-tender, about 10 to 12 minutes.
Drain the potatoes well and allow them to cool slightly, keeping them warm enough to handle.
In a separate large bowl, stir together the pesto, mayonnaise, apple cider vinegar, Dijon mustard, salt, pepper, and sugar until smooth and well combined.
Add the warm potatoes to the bowl along with the chicken, celery, green onions, and tomatoes, and gently fold everything together until evenly coated, avoiding breaking up the potatoes too much.
Cover the salad and refrigerate for a minimum of two hours to let the flavors meld. Stir gently before serving and adjust the seasoning if necessary.

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Notes

For extra flavor, consider adding some basil or arugula to the salad.
This dish can be made a day in advance to allow for the flavors to develop even more.
Use leftover chicken or store-bought rotisserie chicken for a quicker prep.

Author: Thomas
Prep Time: 20 minutes
Cook Time: 32 minutes
Category: Salad
Method: Boiling and Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 300
Sugar: 2g
Sodium: 500mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 4g
Protein: 12g
Cholesterol: 40mg