Whenever I make this, I like to do it up the night before so that it can have time to marinate if you will, in the fridge overnight. It’s always so much better after the sauce has time to really sink deep into the potato. Sometimes I make up a little extra sauce for the next day so that I can freshen it up and make it extra super duper creamy! Check out what they are saying about this recipe over at The Recipe Rebel:
“… it’s perfect alongside grilled chicken or at any picnic!”
I can’t walk into a potluck without this dish anymore!
Ingredients
1.5 lb Little Potatoes, quartered
⅓ cup Hellmann’s light mayonnaise
¼ cup extra virgin olive oil
1 teaspoon minced garlic
3 teaspoons basil pesto
1 cube frozen spinach, thawed and squeezed dry (about ¼ cup)
1 tablespoon Heinz apple cider vinegar
½ teaspoon Morton salt
⅓ cup roasted red peppers, diced
½ cup grape tomatoes, sliced
2 large fresh basil leaves, sliced (about 2-3 tablespoons)
½ cup shredded Parmesan cheese (the real stuff!)
Instructions
In a large pot, cover potatoes in cold water. Bring to a boil over medium high heat, and cook for 5-8 minutes, until tender. Drain, place in a large bowl, cover and refrigerate until cold.
Mix together the mayonnaise, olive oil, garlic, pesto, spinach, vinegar and salt with a whisk.
To the bowl of chilled potatoes, add red peppers, tomatoes, basil and Parmesan. Pour dressing over and toss. Serve cold, or refrigerate until ready to eat.
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Quick Tip: You can use regular mayo for this salad as well.
Thanks again to The Recipe Rebel for this creamy and delicious recipe.
