Potato Salad With Pesto and Asparagus

Submitted by ChipotleChick

"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!"

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 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

directions

1. Cook potatoes, in a small amount of boiling, salted water for 8 minutes (covered).
2. Add the asparagus and carrot; cook for 4 to 8 minutes more until potatoes are just tender and the other veggies are crisp-tender.
3. Drain.
4. In a large mixing bowl, stir together the pesto and mayo.
5. Add the potatoes, asparagus, carrot, green onion, olives, and pepper.
6. Stir until well mixed.
7. Cover and chill for at least 4 hours, or up to 24.
8. Just before serving, stir in a couple tablespoons of milk to moisten, if neeeded.
9. Sprinkle with cheese.

Reviews

[jaybee chef]

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.

 

[Cosmicwench]

Fabulous taste combination!