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1. Place potatoes in a large pot of generously salted water and bring to a boil. Once boiling, reduce heat to medium/high and keep potatoes at a steady, rolling boil until fork-tender, about 15-20 minutes. Drain and let sit until cool enough to handle.
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2. While potatoes boil, place eggs in a medium pot and cover with about 1/2 inch water. Bring pot to a boil and then turn off heat, cover with a lid, and let stand for 10 minutes. Drain hot water and cover eggs with cold water to cool. Set aside.
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3. Heat a large skillet over medium heat and cook bacon until crispy and golden brown, flipping once. Transfer to a paper-towel-lined plate and blot off excess oil.
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4. Keep pan at medium heat and add red onion. Cook until just golden brown, about 1 minute. Transfer to the plate with bacon and blot off excess oil.
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5. Once cool enough to handle, peel skins from potatoes, chop into bite-sized pieces, and place into a large bowl. Crumble cooked bacon and place into bowl, along with cooked red onions.
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6. Peel eggs, roughly chop them, and add into bowl with potato mixture.
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7. For the pesto, in a small food processor (mine is 3 cups) combine mashed avocado, garlic, salt, pepper, and basil until smooth and creamy. You will need to stop the processor and scrape sides down a few times.
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8. With food processor running, stream olive oil into pesto until smooth and well combined.
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9. Scrape pesto into bowl with potatoes and mix until evenly distributed and all potatoes are coated. Add remaining vinegar, paprika and fresh basil and stir until evenly distributed. Season to taste with additional salt and pepper if needed.
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10. Cover and refrigerate for at least 1 hour and devour.
