In medium saucepan, bring 1 inch water to a boil. Add steamer basket to pan and place eggs in basket in a single layer. In medium bowl, place ice cubes and water. Steam eggs for 15 minutes and then immediately transfer eggs into bowl filled with ice water. Let rest for 20 minutes. Gently break shells in a few places and then start peeling from the bottom end where there is an air pocket. Slice eggs in half.

In large pot of cold water, place potatoes and then bring to a boil. Add 1 tsp salt to boiling water and boil potatoes for 10 to 15 minutes, just until potatoes are fork-tender.

With slotted spoon, remove potatoes from pot and set aside in colander to drain. In medium bowl, place ice cubes and water. Add asparagus to pot and simmer until bright green and tender, about 3 minutes. Remove asparagus from water and immediately place in ice bath to stop the cooking. Drain well.

Slice cooked and cooled potatoes in half. In large bowl, add sliced potatoes, eggs, asparagus, tomatoes, Peppadew peppers, olives, and capers; gently toss everything together. Stir together pesto and red wine vinegar. Toss with salad.

Salad contents can be tossed together and kept chilled in airtight container for up to three days. Prepared eggs can be added to salad just before serving to ensure whites and yolks don’t separate during mixing. Eggs can be hard-cooked and chilled still in their shells for up to five days.