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Pesto Potato Salad


Pesto Potato Salad

Pesto Potato Salad

Linda Larsen
Roasting the potatoes for this easy salad makes them tender and crisp at the same time, plus makes the most wonderful flavor. This main dish salad is delicious.

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 15 minutes

Yield: 8-10 servings


  • 5 lbs. russet potatoes
  • 3 Tbsp. olive oil
  • 5 cloves garlic, coarsely chopped
  • 1 onion, chopped
  • 1 cup plain yogurt
  • 1 cup mayonnaise
  • 10 oz. pkg. prepared pesto
  • 1/4 cup milk
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 12 oz. can dark and white meat chicken, drained
  • 2 cups cubed Havarti cheese
  • 2 cups frozen baby peas


Scrub potatoes and cut into 1" chunks. Do not peel potatoes. Place in large roasting pan with olive oil and garlic. Toss to coat well. Bake at 400 degrees for 40-55 minutes, stirring once during cooking, until potatoes are tender and beginning to brown.

While potatoes are baking, combine yogurt, mayonnaise, pesto and milk and stir to blend well. Add chopped peppers, drained chicken, and Havarti cheese and mix well. Top with frozen peas. (The peas will thaw when you place the hot potatoes on them.)

When potatoes are done, add to salad and stir gently to mix thoroughly. Cover and chill 2-4 hours before serving.

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