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Potato Salad With Pesto and Asparagus

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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!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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