Pesto Potato Salad
Simple Pesto Potato Salad is made with fingerling potatoes, crispy bacon, and green onions, all mixed with a lemony pesto dressing. The combination of flavors is not like traditional potato salad, but I promise your guests will be swooning over this creamy potato salad at your next backyard BBQ.
- In my book, you can’t go wrong when you combine bacon with potatoes.
- I don’t know about you, but I’m always looking for an excuse to make fresh pesto. I make this recipe in the summer with fresh basil from my herb garden, but don’t worry it’s also delicious with store-bought pesto.
- This salad is the perfect excuse to use up any extra pesto you have on hand.
- It serves well warm, room temperature, or cold.
- The lemon juice and lemon zest give this creamy salad the perfect punch of flavor.
- There is no need for a food processor and there are very few dishes involved in getting this potato salad recipe completed.
SUBSTITUTION AND SUGGESTIONS
PASTA – Swapping out the potatoes for pasta is a great way to create a pasta salad with these unique flavors.
BACON – Not a fan of bacon? Leave it out and add some of your favorite veggies.
FRESH HERBS – If it’s summertime and you have a garden full of basil, use some basil leaves in this salad. Fresh parsley can be a great addition too.
SERVE IT WITH A BURGER – My favorite way to serve this pesto potato salad recipe is with a good burger like these Cast-Iron Burgers and fresh green beans. This combination is a match made in heaven!
POTATOES – Fingerling potatoes are the perfect potato for this recipe. They hold up while boiling and they do not absorb too much water. Baby gold potatoes, small red potatoes or new potatoes are also a good choice.
Wash the baby potatoes and cut them into bite-size pieces.
Place potatoes in a large pot, then pour over enough cold water to cover potatoes by 1″. Season potatoes generously with salt. Bring water to a boil over high heat, reduce heat to medium and cook at a rapid simmer until potatoes are fork tender, about 10 minutes. At this point, drain the potatoes.
In a large bowl, toss the warm potatoes with 1/8 cup of vinegar and set aside. Hot potatoes absorb the vinegar flavor best.
In a small bowl, mix 1/4 cup fresh pesto or store-bought, 1/3 cup mayonnaise, and the zest and juice from 1/2 lemon.
Drain any excess vinegar from potatoes.
Toss potatoes with bacon, green onions, and the creamy pesto mixture until all ingredients are incorporated.
Transfer to a serving dish. You can serve this salad either warm, room temperature, or cold.
MORE SIDE DISH RECIPES
If you make this recipe, please let me know! I’d love to hear how it turned out in the comments below.
Pesto Potato Salad
- ▢ 1.5 lb Baby Gold Potatoes
- ▢ 1/2 cup Crispy Bacon Crumbles
- ▢ 1/4 cup Sliced Green Onions
- ▢ 1/8 cup White Vinegar
- ▢ 1/4 cup Pesto
- ▢ 1/3 cup Mayonnaise
- ▢ Zest and juice from 1/2 Lemon
- ▢ Salt and Pepper to taste
- Wash potatoes and cut into bite-size pieces.
- Add potatoes to a large pot, then pour over enough water to cover potatoes by 1". Season potatoes generously with salt. Bring water to a boil over high heat, reduce heat to medium and cook at rapid simmer until potatoes are easily pierced with a knife, about 10 minutes. Drain potatoes.
- While potatoes are hot, toss them with 1/8 cup of vinegar.
- In a small bowl mix 1/4 cup pesto, 1/3 cup mayonnaise, and the zest and juice from 1/2 lemon.
- Drain any excess vinegar from potatoes.
- Toss potatoes the bacon, green onions, and the pesto mixture until all ingredients are incorporated.
- Transfer to a serving dish. Serve warm, room temperature, or cold.
- Store leftover potato salad in an air tight container for up to three days.
- The amount of salt and pepper varies depending upon the type of pesto used.