Potato Salad with Pesto and Asparagus
Elevate your summer side dishes with this vibrant and flavorful Potato Salad with Pesto and Asparagus. Tender baby potatoes and crisp, blanched asparagus are tossed in a rich, homemade basil pesto featuring aromatic garlic, toasted pine nuts, and freshly grated Parmesan. Thinly sliced red onion adds a mild sweetness and crunch to each bite. This no-mayo potato salad is as colorful as it is nutritious, infused with bright lemon juice and earthy olive oil for a light yet satisfying dish. Perfect for picnics, barbecues, or a fresh weeknight side, this easy-to-make salad is ready in just 35 minutes and can be served warm or at room temperature. Turn any meal into a gourmet experience with this unique twist on classic potato salad!
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 250 grams asparagus spears
- 50 grams basil leaves
- 30 grams pine nuts
- 40 grams parmesan cheese, grated
- 1 whole garlic clove
- 80 ml extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 small red onion, thinly sliced
Instructions
1. Wash the baby potatoes and cut any larger ones in half to ensure even cooking. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 10-12 minutes, or until tender when pierced with a fork. Drain and set aside to cool slightly.
2. While the potatoes are cooking, prepare the asparagus. Trim the tough ends and cut the asparagus spears into 2-inch pieces. Blanch them by boiling in salted water for 2 minutes, then transfer directly to an ice-water bath to retain their vibrant green color. Drain and set aside.
3. To make the pesto, combine the basil leaves, pine nuts, grated parmesan cheese, garlic clove, and a pinch of salt in a food processor. Pulse until coarsely blended. Slowly drizzle in the olive oil while continuing to process until smooth. Stir in the lemon juice and season with additional salt and pepper to taste.
4. In a large mixing bowl, combine the cooked potatoes, blanched asparagus, and thinly sliced red onion.
5. Add the prepared pesto to the bowl and gently toss until all the ingredients are evenly coated. Taste and adjust seasoning, if necessary.
6. Transfer the potato salad to a serving dish and garnish with extra basil leaves or a sprinkle of parmesan, if desired. Serve slightly warm or at room temperature.
Nutrition Facts
Calories |
1477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.7 g | 138% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3072 mg | 134% | |
| Total Carbohydrate | 111.9 g | 41% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 10.8 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 679 mg | 52% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3118 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
