Pesto-Chicken-Potato Salad

• 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

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

gold potatoes, pesto sauce, mayonnaise, cider vinegar, mustard, salt, deli rotisserie, celery, green onion, tomatoes, boston lettuce

Taken from www.food.com/recipe/pesto-chicken-potato-salad-96395 (may not work)