Pesto Potato Salad

Ingredients

• 0.3 cup caesar dressing reduced-fat
• 0.5 cup tomatoes dried packed without oil
• 2 cloves garlic minced
• 0.5 cup green onions sliced
• 0.5 cup nonfat cream sour
• 0.3 teaspoon pepper freshly ground
• 2 tablespoons pesto 
• 2 pounds round potatoes red
• 0.5 cup water hot

Equipment

• bowl
• frying pan

Directions

1. Coarsely chop tomatoes.
2. Combine tomato and hot water in a small bowl; let stand 10 minutes.
3. Drain and set aside.
4. Cut potatoes into 1-inch pieces. Cook potato in boiling water to cover 15 to 17 minutes or until tender.
5. Let cool slightly.
6. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
7. Add tomato, potato, green onions, and garlic to skillet; saute 5 minutes.
8. Add dressing, deglazing skillet by scraping particles that cling to bottom. Cook 1 minute; set aside, and keep warm.
9. Combine sour cream, pesto, and pepper in a large bowl, stirring well.
10. Add potato mixture, and toss lightly until combined.