Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 414.23 Kcal (1734 kJ) | ||
| Calories from fat | 255.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.42g | 44% | |
|---|---|---|---|
| Cholesterol | 43.88mg | 15% | |
| Sodium | 329.62mg | 14% | |
| Potassium | 144.24mg | 3% | |
| Total Carbs | 24.83g | 8% | |
| Sugars | 9.11g | 36% | |
| Dietary Fiber | 4.66g | 19% | |
| Protein | 21.38g | 43% | |
| Vitamin C | 4.5mg | 8% | |
| Iron | 2.7mg | 15% | |
| Calcium | 378.6mg | 38% | |
| Amount Per 100 g | |||
| Calories | 28.49 Kcal (119 kJ) | ||
| Calories from fat | 17.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.96g | 44% | |
|---|---|---|---|
| Cholesterol | 3.02mg | 15% | |
| Sodium | 22.67mg | 14% | |
| Potassium | 9.92mg | 3% | |
| Total Carbs | 1.71g | 8% | |
| Sugars | 0.63g | 36% | |
| Dietary Fiber | 0.32g | 19% | |
| Protein | 1.47g | 43% | |
| Vitamin C | 0.3mg | 8% | |
| Iron | 0.2mg | 15% | |
| Calcium | 26mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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