Prep Time: 25 minutes
Cook Time: 50 minutes
Ingredients:
- 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
Preparation:
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. 8-10 servings


