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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