Potato Salad With Pesto And Asparagus

• 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

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.

tiny new potatoes, carrot, pesto sauce, mayonnaise, green onion, olives, fresh coarse ground black pepper, milk, parmesan cheese

Taken from www.food.com/recipe/potato-salad-with-pesto-and-asparagus-57526 (may not work)