Creamy Italian Potato Salad
Ingredients
- 1½ lbs Blushing Belle Little Potatoes
- ⅓ cup light mayonnaise
- ¼ cup extra virgin olive oil
- 1 tsp garlic minced
- 3 Tbsp basil pesto
- 1 cube frozen spinach about ¼ cup thawed and squeezed dry
- 1 Tbsp apple cider vinegar
- ½ tsp salt
- ⅓ cup roasted red peppers diced
- ½ cup grape tomatoes sliced
- 2 large leaves fresh basil sliced
- ½ cup parmesan cheese shredded
Instructions
- In a large pot, cover potatoes in cold water. Bring to a boil over medium high heat, and cook for 5 to 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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