Potato Salad With Pesto and Bacon

Total Time
Prep 15 mins
Cook 0 mins

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!

Ingredients Nutrition


  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.
Most Helpful

4 5

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)

5 5

Delicious! I added tomatoes as suggested by another reviewer, and it added a great flavor! This is a great potato salad recipe, especially as an alternative for those who don't eat the mustard based ones... several people who don't like those raved about this one!

4 5

My husband says that an addition of halved grape tomatoes right before serving would make this a five star recipe. Very easy to prepare - I used turkey bacon and asiago cheese as that's what I had.