Potato Salad With Pesto And Bacon Recipe

Name: Potato Salad With Pesto And Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb tiny new potatoes, cooked (leave skins on); 1/2 cup diced red onion; 3 slices bacon, cooked well and sliced; 2 teaspoons snipped fresh chives; 3 tablespoons low-fat sour cream; 2 tablespoons mayonnaise; 2 tablespoons basil pesto (preferably homemade); salt, to taste; fresh ground black pepper, to taste; 2 tablespoons freshly grated parmesan cheese (optional)

Servings: persons

1
For this recipe, use the tiniest new potatoes you can find; I used fresh baby potatoes from a farmers' market that were about the size of marbles. My potatoes were leftovers, so they were already boiled, but feel free to cook potatoes if needed; it will take longer to make this recipe though.
2
In a mixing bowl, place the potatoes, onions, bacon and chives; lightly toss together.
3
In a small bowl, stir together the sour cream, mayo and pesto; feel free to add more pesto if you wish.
4
Add pesto mixture to potatoes and combine; taste. It will need salt and pepper.
5
Chill for at least one hour before serving to let the flavours blend; taste before serving as it may need more salt. If desired, sprinkle parmesan over top of salad before serving; it's not necessary but it adds another flavour element to the salad that I felt went well.
6
This recipe would easily double, if not triple.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb tiny new potatoes, cooked (leave skins on), 1/2 cup diced red onion, 3 slices bacon, cooked well and sliced, 2 teaspoons snipped fresh chives, and more.

Yes, Potato Salad With Pesto And Bacon falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Potato Salad With Pesto And Bacon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions