7-Ingredient Pesto Potato Salad
This Pesto Potato Salad combines tender fingerling potatoes, crispy bacon, and fresh green onions, all tossed in a bright and creamy lemon-pesto dressing. It’s a fresh twist on classic potato salad—perfect for summer cookouts, BBQs, or meal prep.
Servings 8
Calories 120kcal
Ingredients
- 1 ½ pounds Baby Gold Potatoes
- ⅛ cup White Vinegar
- ¼ cup Pesto
- ⅓ cup Mayonnaise
- Zest and juice from 1/2 Lemon
- ¼ cup Sliced Green Onions
- ½ cup Crispy Bacon Crumbles
- Salt and Pepper to taste
Instructions
- Wash the potatoes and cut them into bite-sized pieces.1 ½ pounds Baby Gold Potatoes
- Add potatoes to a large pot and cover with water by about 1 inch. Season generously with salt. Bring to a boil over high heat, then reduce to medium and simmer until fork-tender, about 10 minutes. Drain well.
- While the potatoes are still warm, toss them with the white vinegar. Let sit while you make the dressing.⅛ cup White Vinegar
- In a small bowl, stir together the pesto, mayonnaise, lemon zest, and lemon juice until smooth.¼ cup Pesto, ⅓ cup Mayonnaise, Zest and juice from 1/2 Lemon
- Drain off any excess vinegar from the potatoes, then toss them with the bacon, green onions, and pesto dressing until everything is well coated.¼ cup Sliced Green Onions, ½ cup Crispy Bacon Crumbles
- Transfer to a serving dish and enjoy warm, at room temperature, or chilled.Salt and Pepper to taste
Notes
Store leftover potato salad in an air tight container for up to three days.
The amount of salt and pepper varies depending upon the type of pesto used.
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Nutrition
Calories: 120kcal | Carbohydrates: 1g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 15mg | Sodium: 344mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 193IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.1mg
