Pesto Potato Salad

• 1/2 cup dried tomatoes (packed without oil)
• 1/2 cup hot water
• 2 pounds small round red potatoes
• Olive oil-flavored vegetable cooking spray
• 1/2 cup sliced green onions
• 2 cloves garlic, minced
• 1/3 cup reduced-fat Caesar dressing
• 1/2 cup nonfat sour cream
• 2 tablespoons pesto
• 1/4 teaspoon freshly ground pepper

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

tomatoes, water, red potatoes, olive oil, green onions, garlic, nonfat sour cream, pesto, freshly ground pepper

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