Pesto Potato Salad

This tasty potato salad rids you of the ingredient that makes most potato salads a safety hazard: mayonnaise.
  • 1/2 lb. baby red potatoes
  • 2 T. finely chopped red onion
  • 2 c. fresh spinach
  • 2 garlic cloves, minced
  • 1/4 c. toasted walnuts
  • 1/4 c. prepared pesto

Boil the potatoes without removing the skins until tender -- about 10 minutes. Drain and allow to cool for 5 minutes.

Meanwhile, combine the onion, spinach, garlic and walnuts in a medium bowl. Add the potatoes and pesto and toss to evenly coat. Serve warm or cold.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
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