Inspired by leftover baby new potatoes and a big batch of homemade pesto, I came up with this yummy salad that's quite different from a traditional potato salad. I hope you like it!
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Units: US | Metric
- 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)
- 1For 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.
- 2In a mixing bowl, place the potatoes, onions, bacon and chives; lightly toss together.
- 3In a small bowl, stir together the sour cream, mayo and pesto; feel free to add more pesto if you wish.
- 4Add pesto mixture to potatoes and combine; taste. It will need salt and pepper.
- 5Chill 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.
- 6This recipe would easily double, if not triple.
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Nutritional Facts for Potato Salad With Pesto and Bacon
Serving Size: 1 (163 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 164.1
- Calories from Fat 61
- Total Fat 6.7 g
- Saturated Fat 2.2 g
- Cholesterol 10.3 mg
- Sodium 129.8 mg
- Total Carbohydrate 23.2 g
- Dietary Fiber 3.1 g
- Sugars 2.8 g
- Protein 3.9 g