(88 votes, average: 3.70 out of 5)
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This Creamy Italian potato salad is filled with spinach, pesto, tomatoes, roasted red peppers and Parmesan cheese, it’s perfect alongside grilled chicken or at any picnic!
Ingredients
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Preparation
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.