Pesto Potato Salad

1. 1

   Heat oven to 400 degrees F.

2. 2

   Toss potatoes with oil and pepper; spread onto parchment-covered rimmed baking sheet.

3. 3

   Bake 25 to 30 min.

4. 4

   or until potatoes are tender and golden brown, turning occasionally.

5. 5

   Meanwhile, cook carrots in boiling water in large saucepan 2 min.

6. 6

   Add asparagus and peas; cook 1 to 2 min.

7. 7

   or until asparagus is crisp-tender.

8. 8

   Drain.

9. 9

   Place potatoes in large bowl.

10. 10

    Add carrot mixture, pesto and shallots; mix lightly.

* Per serving · 4 servings · Values may vary.

No additional tips available.