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Pesto Potato Salad
Pesto Potato Salad

Pesto Potato Salad

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Cook Minutes 40 Min
Prep : 40 Min
This recipe is inspired by the region of Liguria in Italy.
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8 Servings
Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 lb. (900 g) new potatoes, cut in half
1 Tbsp. extra virgin olive oil
1/8 tsp. black pepper
1 lb. (450 g) fresh asparagus spears, trimmed, cut into 1-inch lengths
2 carrots, cut diagonally into thin slices
1 cup frozen baby peas
1/2 cup Classico Basil Pesto di Genova
2 Tbsp. finely chopped shallots
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Step 1
Heat oven to 400ºF.
Step 2
Toss potatoes with oil and pepper; spread onto parchment-covered rimmed baking sheet.
Step 3
Bake 25 to 30 min. or until potatoes are tender and golden brown, turning occasionally.
Step 4
Meanwhile, cook carrots in boiling water in large saucepan 2 min. Add asparagus and peas; cook 1 to 2 min. or until asparagus is crisp-tender. Drain.
Step 5
Place potatoes in large bowl. Add carrot mixture, pesto and shallots; mix lightly.
Kraft Kitchen Tips!
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Substitute
Prepare using baby white or red potatoes, or a combination of both. Halve or quarter potatoes, depending on the potato size.
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Note
This garden-fresh potato salad is equally delicious whether served warm or at room temperature.
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Nutrition
Calories
190
Calories From Fat
0
% Daily Value
Fat 8 g
Saturated fat 1 g
5 %
Cholesterol 0 mg
Sodium 180 mg
8 %
Carbohydrate 27 g
Fibre 3 g
Sugars 3 g
Protein 5 g
Vitamin A
30 %
Vitamin C
50 %
Calcium
4 %
Iron
15 %
Servings
8 servings, 1/8 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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