Creamy Dill Potato Salad with Chicken

Peeling Potatoes and Dill Pesto

• 21 oz new potatoes (approx. 2 in. wide) (see Tip)
• 1 tsp extra virgin olive oil (see Tip) (optional)
• 21 oz water
• 2 oz Parmesan cheese, cut into pieces
• 1 ½ oz pine nuts, plus extra to garnish
• 2 oz extra virgin olive oil
• ½ oz fresh dill
• 2 tsp capers, rinsed
• 2 tsp lemon juice
• 5 oz plain Greek yogurt
• ¼ tsp salt, to taste
• ¼ tsp ground black pepper

New Potatoes and Asparagus Salad

• 45 oz water
• 4 large eggs
• 14 oz pencil-thin asparagus, trimmed and cut into pieces (2 in.)
  or 14 oz asparagus, green, trimmed and cut into pieces (2 in.)
• 8 oz cooked chicken, diced or sliced
• 2 oz red onions, thinly sliced