Creamy Italian Potato Salad

By cooksalot

Ingredients

• 1.5 lb Little Potatoes, quartered
• 1/3 cup Hellmann’s light mayonnaise
• 1/4 cup extra virgin olive oil
• 1 teaspoon minced garlic
• 3 teaspoons basil pesto
• 1 cube frozen spinach, thawed and squeezed dry (about 1/4 cup)
• 1 tablespoon Heinz apple cider vinegar
• 1/2 teaspoon Morton salt
• 1/3 cup roasted red peppers, diced
• 1/2 cup grape tomatoes, sliced
• 2 large fresh basil leaves, sliced (about 2-3 tablespoons)
• 1/2 cup shredded Parmesan cheese (the real stuff!)

Preparation

Step 1

In a large pot, cover potatoes in cold water. Bring to a boil over medium high heat, and cook for 5-8 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.