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Pesto Potato Salad in white bowl with black and white napkin

Pesto Pasta Salad

Pesto Potato Salad is made with fingerling potatoes, crispy bacon, and green onions all mixed in a lemony pesto dressing.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8


  • 1.5 lb Baby Gold Potatoes
  • ½ cup Crispy Bacon Crumbles
  • ¼ cup Sliced Green Onions
  • cup White Vinegar
  • ¼ cup Pesto
  • cup Mayonnaise
  • Zest and juice from ½ Lemon
  • Salt and Pepper to taste


  • Wash potatoes and cut into bite-size pieces.
  • Add potatoes to a large pot, then pour over enough water to cover potatoes by 1". Season potatoes generously with salt. Bring water to a boil over high heat, reduce heat to medium and cook at rapid simmer until potatoes are easily pierced with a knife, about 10 minutes. Drain potatoes.
  • While potatoes are hot, toss them with ⅛ cup of vinegar.
  • In a small bowl mix ¼ cup pesto, ⅓ cup mayonnaise, and the zest and juice from ½ lemon.
  • Drain any excess vinegar from potatoes.
  • Toss potatoes the bacon, green onions, and the pesto mixture until all ingredients are incorporated.
  • Transfer to a serving dish. Serve warm, room temperature, or cold.


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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