Prep 15 mins
Cook 15 mins
This is a wonderful, different twist on potato salad! I love the flavors of the red potatoes, asparagus, and pesto mayonnaise! What a great combination! This goes great with grilled chicken, sandwiches, or tortilla wraps. I could eat this stuff every day!
- 3⁄4 lb whole tiny new potatoes, quartered (about 9) or 3⁄4 lb red potatoes, cut into 1 inch pieces
- 1 1⁄3 cups asparagus, cut into 1 inch pieces
- 1⁄2 cup julienned carrot
- 1⁄3 cup pesto sauce
- 1⁄4 cup mayonnaise
- 1⁄4 cup green onion, thinly sliced
- 1⁄4 cup sliced pitted ripe olives
- 1⁄4 teaspoon fresh coarse ground black pepper
- milk (optional)
- 2 tablespoons shredded parmesan cheese or 2 tablespoons romano cheese
- Cook potatoes, in a small amount of boiling, salted water for 8 minutes (covered).
- Add the asparagus and carrot; cook for 4 to 8 minutes more until potatoes are just tender and the other veggies are crisp-tender.
- In a large mixing bowl, stir together the pesto and mayo.
- Add the potatoes, asparagus, carrot, green onion, olives, and pepper.
- Stir until well mixed.
- Cover and chill for at least 4 hours, or up to 24.
- Just before serving, stir in a couple tablespoons of milk to moisten, if neeeded.
- Sprinkle with cheese.
I tried this cautiously because I find basil overwhelming. So I put less than half the pesto called for and increased the mayonnaise to 1/2 C, but the general consensus was that there was no flavor beyond that of basil, so sadly I tossed the remainder of the salad, knowing that no one wanted another meal with it included. I do admit though, that in decreasing the pesto substantially, I cannot say what the recipe would be like as written. If you are a fan of basil pesto, you may very well find this salad to your liking. It was certainly an easy potato salad to prepare.
Fabulous taste combination!