This Creamy Italian potato salad is filled with spinach, pesto, tomatoes, roasted red peppers and Parmesan cheese, it’s perfect alongside grilled chicken or at any picnic!

15 mins
8 mins


  • Large pot
  • Large bowl


  • 1.5 lbs Little Potatoes
  • 1/3 cup light mayonnaise
  • 1/4 cup extra virgin olive oil
  • 1 tsp garlic, minced
  • 3 tsp basil pesto
  • 1 cube (about 1/4 cup) frozen spinach, thawed and squeezed dry
  • 1 Tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1/3 cup roasted red peppers, diced
  • 1/2 cup grape tomatoes, sliced
  • 2 large (about 2 to 3 Tbsp) fresh basil leaves, sliced
  • 1/2 cup Parmesan cheese, shredded


  • Step 1

    In a large pot, cover potatoes in cold water. Bring to a boil over medium high heat, and cook for 5 to 8 minutes, until tender. Drain, place in a large bowl, cover and refrigerate until cold.

  • Step 2

    Mix together the mayonnaise, olive oil, garlic, pesto, spinach, vinegar and salt with a whisk.

  • Step 3

    To the bowl of chilled potatoes, add red peppers, tomatoes, basil and Parmesan. Pour dressing over and toss. Serve cold, or refrigerate until ready to eat.