Give this satisfying potato salad, with creamy Yukon Gold spuds and easy rotisserie chicken, a quick flavor boost with prepared pesto.
Pesto-Chicken-Potato Salad
- Prep Time 20 min
- Total 2 hr 35 min
- Servings 6
- Ingredients 11
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
Instructions
-
Step1In 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.
-
Step2Meanwhile, in large serving bowl, combine pesto, mayonnaise, vinegar, mustard and salt; mix well.
-
Step3Add 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.
Nutrition
515
Calories
36g
Total Fat
20g
Protein
33g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories
- 515
- Calories from Fat
- 325
- Total Fat
- 36g
- 55%
- Saturated Fat
- 7g
- 35%
- Cholesterol
- 55mg
- 18%
- Sodium
- 880mg
- 37%
- Total Carbohydrate
- 33g
- 11%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 4g
- Protein
- 20g
% Daily Value*:
- Vitamin A
- 14%
- 14%
- Vitamin C
- 24%
- 24%
- Calcium
- 18%
- 18%
- Iron
- 24%
- 24%
Exchanges:
2 Starch; 2 Lean Meat; 6 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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