Potato Salad with Pesto Mayonnaise

Potato Salad with Pesto Mayonnaise
24 servings, 1/2 cup each


Ingredients Weights Measures
Mayonnaise with Pesto - 1 Full Recipe
salt - 1-1/2 tsp.
black pepper - 3/4 tsp.
Small red potatoes, quartered, cooked, drained 3 lb. -
red peppers, diced 12 oz. 2-1/4 cups
red onions, diced 3 oz. 3/4 cup
sun-dried tomatoes, chopped 4-1/2 oz. 3/4 cup


MIX Pesto Mayonnaise, salt and black pepper in large bowl.

ADD remaining ingredients; toss to coat.

REFRIGERATE until ready to serve.

Kraft Kitchens Tips

Substitute yellow or green peppers for the red peppers.
Special Extra
Garnish with crumbled cooked OSCAR MAYER Bacon just before serving.
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