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Potato Salad With Pesto and Bacon

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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!”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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