Pesto-Chicken-Potato Salad - cooking recipe

Ingredients

2 lbs yukon gold potatoes, cut into 3/4 inch cubes
1 (7 ounce) container refrigerated pesto sauce
1/2 cup mayonnaise
2 tablespoons cider vinegar
2 teaspoons Dijon mustard
3/4 teaspoon salt
2 cups chopped deli rotisserie cooked chicken, without the skin
1 cup sliced celery
1/2 cup sliced green onion
2 medium tomatoes, chopped
boston lettuce, to garnish,if desired

Preparation

In 3 1/2 QT saucepan, combine potatoes and enough water to cover potatoes by 1 inch.
Bring to a boil, over medium-high heat.
Reduce heat to medium; cover and cook 10 to 15 minutes or until tender.
Drain, cool 15 minutes or until slightly cooled.
Meanwhile, in large serving bowl, combine pesto, mayonnaise, vinegar, mustard and salt; mix well.
Add cooked potatoes and all remaining ingredients except lettuce to pesto mixture; toss gently until evenly coated.
Cover; refrigerate at least 2 hours or overnight to blend flavours.
If desired, serve salad on lettuce lined plates.