Ingredients
2
lb. Yukon Gold potatoes (about 6 medium), cut into 3/4-inch cubes (6 cups)
1
(7-oz.) container refrigerated pesto
1/2
cup mayonnaise
2
tablespoons cider vinegar
2
teaspoons Dijon mustard
3/4
teaspoon salt
2
cups chopped deli rotisserie-cooked chicken (without skin)
1
cup sliced celery (2 medium stalks)
1/2
cup sliced green onions (8 medium)
2
medium tomatoes, chopped (1 cup)
Boston leaf lettuce, if desired
Preparation
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.
Meanwhile, in large serving bowl, combine pesto, mayonnaise, vinegar, mustard and salt; mix well.
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.
