Toss potatoes with oil and pepper; spread onto parchment-covered rimmed baking sheet.
Bake 25 to 30 min. or until potatoes are tender and golden brown, turning occasionally.
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.
Place potatoes in large bowl. Add carrot mixture, pesto and shallots; mix lightly.
Kraft Kitchen Tips!
Prepare using baby white or red potatoes, or a combination of both. Halve or quarter potatoes, depending on the potato size.
This garden-fresh potato salad is equally delicious whether served warm or at room temperature.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 180 mg
Carbohydrate 27 g
Fibre 3 g
Sugars 3 g
Protein 5 g
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.