Potato Salad With Pesto and Asparagus

Name: Potato Salad With Pesto and Asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
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

(2)

Recipe 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!

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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.
Drain.
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.

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