Ingredients for Potato Salad With Pesto And Asparagus
- Tiny New Potatoes
- 1 pound asparagus spears
- 1 medium carrot
- Pesto Sauce
- Mayonnaise
- ½ cup chopped green onions
- Pitted Ripe Olives
- Fresh Coarse Ground Black Pepper
- 2-3 tablespoons milk or cream
- Parmesan Cheese
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How to Make Potato Salad With Pesto And Asparagus
- Wash and quarter 1 pound small red potatoes. Place in a medium saucepan and cover with cold, salted water.
- Bring the water to a boil, then reduce heat and simmer for 8 minutes.
- Add 1 pound asparagus spears (trimmed) and 1 medium carrot, peeled and thinly sliced, to the saucepan.
- Continue cooking for another 4-8 minutes, or until potatoes are tender and vegetables are crisp-tender. Do not overcook.
- Drain the potatoes and vegetables thoroughly and set aside to cool slightly.
- In a large bowl, whisk together ½ cup pesto, ½ cup mayonnaise, and 2 tablespoons lemon juice.
- Add the cooled potatoes, asparagus, and carrot to the pesto mayo mixture.
- Add ½ cup chopped green onions, ½ cup pitted Kalamata olives (halved), and ¼ teaspoon black pepper. Stir gently to combine.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld.
- Before serving, stir in 2-3 tablespoons of milk or cream to adjust consistency if needed. Sprinkle with ¼ cup grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
14g
Fat
6g
Carbs
7g
