Potato Salad With Pesto and Asparagus |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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! 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.
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