9 whole tiny mew potatoes quartered\r\n1/2 pound asparagus, cut into 1 inch pieces\r\n1 medium carrot, cut into julienne strips \r\n\r\nCook potatoes covered in a small amount of boiling salted water for 8 minutes. Add the asparagus pieces and carrot then cook for 4 to 8 minutes more or until potatoes are just tender and asparagus and carrots are crisp-tender then drain well.\r\n\r\n1/3 cup pesto (basil or sundried tomato)\r\n1/4 cup mayonnaise\r\n2 green onions thinly sliced\r\n1/4 cup pitted ripe olives\r\n1/4 tsp coarsley ground black pepper\r\n\r\nIn a large mixing bowl stir together the Pesto and mayonnaise then add the potatoes, asparagus, carrot strips, green onion, olives and pepper. Stir until well combined. Cover and chill for 4 to 24 hours.

This is a really cool recipe. I enjoy potato salad alot, but I would have never thought of having pesto with it. I am going to make some this weekend.\r\n\r\nThank you for the post.

This sounds like a really good summer time recipe. I am with Angie, I would have never thought of putting Pesto in potato salad. I have read some of your other posts, keep up the good posting!\r\n\r\nChuck