Pesto Potato Salad




Prep Time


Cook Time

A dash of pesto brings the taste of summer to a simple potato salad.



  • 600g potatoes – unpeeled
  • ½ cup mayonnaise
  • ⅓ cup pesto
  • ¼ cup sour cream
  • 150g bacon – diced and cooked
  • ¼ cup red onion – finely diced
  • 2 tablespoons pine nuts – toasted (optional)


Scrub the potatoes and cut them into 2cm pieces. Place in a saucepan of salted boiling water and boil until fork tender. Drain, cover and set aside to steam for 4 minutes.

  • Refrigerate until completely cooled.
  • Whisk the mayonnaise, pesto and sour cream in a large bowl.
  • Stir in the bacon and red onion.
  • When the potatoes are cooled, toss them through the dressing.
  • Serve topped with toasted pine nuts if desired.