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.