Pesto Potato Salad

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Pesto Potato Salad

 

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

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, 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

 

 

 

 

 

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