A fun new twist on classic Potato Salad! 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!
In a large pot, cover potatoes in cold water. Bring to a boil over medium high heat, and cook for 5-8 minutes, until tender. Drain, place in a large bowl, cover and refrigerate until cold.
Mix together the mayonnaise, olive oil, garlic, pesto, spinach, vinegar and salt with a whisk.
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.