Potato Salad With Pesto and Asparagus

"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!"
 
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Ready In:
30mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Cook potatoes, in a small amount of boiling, salted water for 8 minutes (covered).
  • Add the asparagus and carrot; cook for 4 to 8 minutes more until potatoes are just tender and the other veggies are crisp-tender.
  • Drain.
  • In a large mixing bowl, stir together the pesto and mayo.
  • Add the potatoes, asparagus, carrot, green onion, olives, and pepper.
  • Stir until well mixed.
  • Cover and chill for at least 4 hours, or up to 24.
  • Just before serving, stir in a couple tablespoons of milk to moisten, if neeeded.
  • Sprinkle with cheese.

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Reviews

  1. I tried this cautiously because I find basil overwhelming. So I put less than half the pesto called for and increased the mayonnaise to 1/2 C, but the general consensus was that there was no flavor beyond that of basil, so sadly I tossed the remainder of the salad, knowing that no one wanted another meal with it included. I do admit though, that in decreasing the pesto substantially, I cannot say what the recipe would be like as written. If you are a fan of basil pesto, you may very well find this salad to your liking. It was certainly an easy potato salad to prepare.
     
  2. Fabulous taste combination!
     
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RECIPE SUBMITTED BY

<p>I'm a 35-year-old mother, musician, and amateur chef. I love farmer's markets and fresh vegetables!</p>
 
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