Whenever I make this salad, or any salad that requires a dressing like this, I always make nearly a double batch of the sauce. I like to set my salads in the refrigerator to cool for some time, and no matter if that’s an hour or five hours, by the time I come back, the dressing is all soaked into the starchy potatoes. By having some extra set aside in a bowl, I can quickly moisten my dish back up without having to drag all my ingredients back out. It’s just an idea if you don’t like a dry salad.
Check out what they are saying about this recipe over at The Recipe Rebel:
“Perfect for summer BBQ’s!”
Impress everyone at your potluck with something just a little different.
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: Miracle Whip can be used in place of the mayo.
Thanks again to The Recipe Rebel for this Italian potato salad recipe.
