Recipe by Lennie
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!
Top Review by La Dilettante
I left out the bacon and upped the ratio of sour cream/mayo a bit, and it was delicious! With a garnish of fresh basil leaves, so pretty. Such a delightful change from those mustardy potato salads with pickle relish! (zzz)
- 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)
Directions See How It's Made
- 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.
- In a mixing bowl, place the potatoes, onions, bacon and chives; lightly toss together.
- In a small bowl, stir together the sour cream, mayo and pesto; feel free to add more pesto if you wish.
- Add pesto mixture to potatoes and combine; taste. It will need salt and pepper.
- 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.
- This recipe would easily double, if not triple.