Description

Pesto Potato and Asparagus Salad is a fresh and vibrant side dish made with tender potatoes, crisp asparagus, and a rich, herbaceous pesto dressing. This easy Pesto Potato and Asparagus Salad recipe is perfect for picnics, barbecues, or light meals, offering a delicious balance of earthy and zesty flavors.

Ingredients

500g baby potatoes
1 bunch fresh asparagus
1/3 cup basil pesto
2 tbsp olive oil
1 tbsp lemon juice
2 cloves garlic, minced
1/4 cup grated parmesan cheese
Salt, to taste
Black pepper, to taste

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Instructions

Wash and cut the baby potatoes into bite-sized pieces.
Boil potatoes in salted water until fork-tender, then drain and set aside.
Trim and cut the asparagus into smaller pieces.
Blanch asparagus in boiling water for 2–3 minutes until bright green and slightly tender, then transfer to cold water. Drain well.
In a large bowl, whisk together pesto, olive oil, lemon juice, and minced garlic.
Add the cooked potatoes and asparagus, tossing gently to coat evenly.
Sprinkle parmesan cheese over the salad, season with salt and black pepper, and toss lightly.
Serve warm or chilled.

Notes

Do not overcook potatoes to prevent them from breaking apart.Blanching asparagus helps preserve color and texture.Use homemade or store-bought pesto based on preference.