Potato Salad With Pesto and Bacon |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
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:
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.
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