Potato Salad with Pesto and Bacon
Elevate your potato salad game with this irresistible Potato Salad with Pesto and Bacon—a vibrant twist on a classic side dish! Perfectly tender baby potatoes are tossed in a creamy, flavor-packed dressing made with fresh basil pesto, mayonnaise, tangy lemon juice, and a sprinkle of Parmesan cheese. Crispy bacon crumbles and thinly sliced green onions add irresistible crunch and savory depth, while an optional garnish of fresh parsley provides a pop of color. Whether served warm, chilled, or at room temperature, this versatile dish is ideal for barbecues, picnics, or any gathering. Easy to make in just 35 minutes, this recipe is sure to become your go-to for a crowd-pleasing potato salad that's anything but ordinary!
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Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 1 teaspoon Salt
- 6 slices Bacon
- 0.5 cups Fresh basil pesto
- 0.25 cups Mayonnaise
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Parmesan cheese, grated
- 0.5 teaspoons Pepper
- 2 Green onions, thinly sliced
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Wash the baby potatoes and cut them into bite-sized pieces (halves or quarters depending on size).
Place the potatoes into a large pot and fill with enough water to cover them. Add 1 teaspoon of salt to the water.
Bring the pot to a boil over high heat, then reduce the heat to medium and let the potatoes simmer for 10-12 minutes, or until they are fork-tender.
While the potatoes cook, cook the bacon slices in a skillet over medium heat until they are crispy, about 6-8 minutes. Once cooked, place the bacon on a paper towel-lined plate to drain and cool, then crumble it into small pieces.
In a large mixing bowl, prepare the dressing by combining the basil pesto, mayonnaise, lemon juice, Parmesan cheese, and pepper. Stir until smooth.
Once the potatoes are cooked, drain them and let them cool slightly for about 5-10 minutes.
Add the warm potatoes to the bowl with the dressing and gently toss to combine, ensuring all the potatoes are coated with the pesto mixture.
Add the crumbled bacon and sliced green onions to the potato mixture, and stir gently to incorporate.
Taste and adjust seasoning, adding additional salt or pepper if needed.
Transfer the potato salad to a serving bowl and garnish with chopped parsley, if desired.
Serve the potato salad warm, at room temperature, or chilled. Enjoy!
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 4209 mg | 183% | |
| Total Carbohydrate | 143.2 g | 52% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 7.6 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 427 mg | 33% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3488 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
