Potato Salad With Pesto And Asparagus - cooking recipe

Ingredients

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

Preparation

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.