Potato Salad With Pesto And Asparagus Recipe

Name: Potato Salad With Pesto And Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Potato Salad With Pesto And Asparagus falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Potato Salad With Pesto And Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions