Pesto Potato Salad with Asparagus

A couple of days ago I had the idea of starting a recipe series about potato salads. Last year I already posted a tried and tested recipe for a spanish potato salad that my grandmother and mother had been making since I can think. So I thought there must be some other variations I could try this summer. Especially when it’s very hot outside, a cold or warm potato salad is very satisfaying. They are quickly thrown together. You can make them ahead. You can take them to work for lunch. Or on a weekend picknick in the country. This pesto potato salad with asparagus is the perfect summer recipe, so we can all spend a bit less time in the kitchen and a bit more time out in the sun!

Pesto Potato Salad with Asparagus

Delicate fingerling potatoes with a basil parsley pesto and roasted aspargus.

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Salad

Servings: 2

Ingredients

For the salad

• 500 g fingerling potatoes
• 150 g asparagus
• 2 spring onions finely sliced
• 1 lemon

For the pesto

• ½ cup basil
• ½ cup parsley
• 2 tbsp parmesan
• 2 tbsp cashew nuts
• 1 clove garlic
• 3 tbsp olive oil
• salt
• pepper

Instructions

• Thoroughly wash the potatoes and cook them in a plenty of water until they are soft, around 25-30 minutes.
• Meanwhile prepare the pesto: Mix the basil, parsley, parmesan, cashews and garlic with the olive oil and chop it up with a stick blender or a food processor. If it seems too dry, add a splash of olive oil.
• Add salt and pepper to taste, set aside.
• Wash the asparagus and cut them into into 1.5inch / 4cm sizes pieces.
• Drain the potatoes and leave them to cool down for 10-15 minutes.
• Meanwhile heat a non-stick pan over medium to high heat and add some olive oil. Add the asparagus and fry them, until they are slightly brown on the outside and tender on the inside (cook them to your taste actually… if you like them firmer, go for that.)
• Cut the potatoes into chunks, place them in a big bowl and mix them with the fried asparagus and the spring onions.
• Dress the potatoes with the pesto and add juice and zest of one lemon.
• Adjust the seasoning if necessary.
• Serve warm or cold.