Description
This 7-Ingredient Pesto Potato Salad is a vibrant and flavorful twist on a classic side dish, combining tender baby gold potatoes with a zesty pesto-mayo dressing, crispy bacon crumbles, and fresh green onions. Perfect for warm-weather gatherings or as a comforting side, this salad can be enjoyed warm, at room temperature, or chilled.
Ingredients
Potatoes
- 1 ½ pounds Baby Gold Potatoes
Dressing
- ⅛ cup White Vinegar
- ¼ cup Pesto
- ⅓ cup Mayonnaise
- Zest and juice from ½ Lemon
Mix-ins
- ¼ cup Sliced Green Onions
- ½ cup Crispy Bacon Crumbles
- Salt and Pepper to taste
Instructions
- Prepare Potatoes: Wash the baby gold potatoes thoroughly and cut them into bite-sized pieces to ensure even cooking.
- Cook Potatoes: Place the cut potatoes in a large pot and cover them with water by about 1 inch. Season generously with salt. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 10 minutes. Drain the potatoes well.
- Toss with Vinegar: While the potatoes are still warm, toss them with the white vinegar to add a subtle tang and help enhance the flavors. Let them sit to absorb the vinegar while you prepare the dressing.
- Make Dressing: In a small bowl, combine the pesto, mayonnaise, lemon zest, and lemon juice. Stir until the dressing is smooth and creamy.
- Combine Salad: Drain off any excess vinegar from the potatoes, then add the crispy bacon crumbles, sliced green onions, and the prepared pesto dressing. Toss everything together thoroughly so that the potatoes are well coated with the dressing and evenly mixed with the other ingredients.
- Serve: Transfer the potato salad to a serving dish. It can be enjoyed warm immediately, at room temperature, or chilled based on your preference.
Notes
- For best flavor, use baby gold potatoes, but any small new potatoes will work well.
- To make the salad vegetarian, omit the bacon or use a vegetarian bacon substitute.
- Make sure to season the boiling water generously with salt to properly season the potatoes.
- This salad can be prepared a few hours ahead and stored covered in the refrigerator.
- If you prefer a tangier salad, increase the amount of white vinegar slightly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
