Ingredients Jump to Instructions ↓

  1. 5 lbs. russet potatoes

  2. 3 Tbsp. olive oil

  3. 5 cloves garlic, coarsely chopped

  4. 1 onion, chopped

  5. 1 cup plain yogurt

  6. 1 cup mayonnaise

  7. 10 oz. pkg. prepared pesto

  8. 1/4 cup milk

  9. 1 red bell pepper, chopped

  10. 1 yellow bell pepper, chopped

  11. 12 oz. can dark and white meat chicken, drained

  12. 2 cups cubed Havarti cheese

  13. 2 cups frozen baby peas

Instructions Jump to Ingredients ↑

  1. Scrub potatoes and cut into 1" chunks. Do not peel potatoes. Place in large roasting pan with olive oil and garlic. Toss to coat well. Bake at 400 degrees for 40-55 minutes, stirring once during cooking, until potatoes are tender and beginning to brown. While potatoes are baking, combine yogurt, mayonnaise, pesto and milk and stir to blend well. Add chopped peppers, drained chicken, and Havarti cheese and mix well. Top with frozen peas. (The peas will thaw when you place the hot potatoes on them.) When potatoes are done, add to salad and stir gently to mix thoroughly. Cover and chill 2-4 hours before serving.

  2. servings


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