Creamy Pesto Potato Salad With Crispy Bacon

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Say hello to your new favourite Creamy Pesto Potato Salad! This flavour-packed recipe is SO quick and easy to prepare… and will be ready to enjoy in just 40 minutes!

With tender potatoes, crispy bacon and hard boiled eggs dressed in a creamy pesto dressing, this salad recipe is perfect for summer BBQs and easy family dinners.

A bowl of creamy potato salad with eggs and bacon.A bowl of creamy potato salad with eggs and bacon.

For one of the easiest salad recipes that’s perfect for summer BBQs and family get togethers, this creamy pesto potato salad is always a crowd pleaser!

Taking inspiration from my popular classic bacon, egg and potato salad, I have added one my favourite ingredients, basil pesto, to make a salad that is creamy and packed with BIG flavours! Like my creamy pasta salad with mayo and curried rice salad, this easy salad goes with so many dishes!

Love pesto too? I recommend trying my orzo pesto salad – SOO easy! Or my bacon, pea and pesto risotto or creamy chicken pesto pasta for the easiest family dinner that always has everyone coming back for seconds!

A white plate filled with pesto potato salad with a fork on the side.A white plate filled with pesto potato salad with a fork on the side.

Why You’re Going To Love This Recipe

  • Quick and easy to make – ready to enjoy in 40 minutes, this basil pesto potato salad takes just 10 minutes to prepare.
  • Creamy pesto dressing – made with a mixture of mayonnaise and sour cream, this dressing is creamy but light, and the basil pesto makes it full of flavour.
  • Perfect for entertaining – this potato salad tastes even better made a day ahead AND feeds a crowd.
  • Delicious side dish – from beef rissoles to baked chicken tenderloins, BBQ favourites such as sausages, burgers or salmon, this potato salad makes the most delicious side to them all!
  • Conventional and Thermomix – both methods are written in the recipe card at the end of the post.

What You Need

Just a handful of basic ingredients are all you need to make this creamy potato salad with eggs and bacon.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Ingredients set out on a bench top.Ingredients set out on a bench top.
  • Olive oil – to cook the bacon in.
  • Bacon – choose streaky bacon for the best flavour. Streaky bacon also turns really crispy when cooked, SO delicious!
  • Potatoes – I recommend using a variety of potato that stays firm when cooked, such as Desiree, Sebago, Russet or red potatoes.
  • Eggs – I use size large eggs which weigh appox. 60g each.
  • Spring onion – or green onion.
  • Sour cream – adding sour cream to the potato salad dressing makes it lighter than just using mayonnaise, but still creamy.
  • Mayonnaise – I recommend using a whole egg mayonnaise such as Hellman’s or Heinz.
  • Pesto – use your favourite (I like to use Barilla pesto) or make Thermomix pesto.
  • Salt and pepper – to season the salad.

Equipment Required

  • Frying pan, large pot and a saucepan – for cooking the bacon, potatoes and eggs.
  • Bowl or Thermomix – for making the pesto dressing.
  • Large bowl – for mixing the salad ingredients together.

Step By Step Instructions

This potato egg salad recipe with crispy bacon and pesto takes just 10 minutes to prepare!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Cook The Bacon, Potatoes & Eggs

Bacon: Heat the olive oil in a frying pan over high heat. Cook the bacon until crispy, remove from the pan and place onto paper towel. Set aside.

Potatoes: Fill a large pot with water and bring to the boil over high heat. Add the potatoes that have been chopped into 3cm cubes. Once the water starts to boil again, cook the potatoes for a further 5 minutes. Drain and set aside to cool completely.

Eggs: Place the eggs into a saucepan and cover with cold water. Bring to the boil. Turn the heat off and cover with a lid. Leave for 12 minutes. Drain the water, allow to cool slightly and then peel the eggs. Chop into small pieces

Step 2 – Make The Creamy Pesto Dressing

Whisk the sour cream, mayonnaise, pesto, salt and pepper in a bowl

The creamy pesto dressing ingredients in a small bowl with a spoon.The creamy pesto dressing ingredients in a small bowl with a spoon.

Mix to combine.

The mixed dressing in a small bowl.The mixed dressing in a small bowl.

Step 3 – Assemble The Salad

Place the potatoes into a large bowl.

The cooled and cooked diced potatoes in a bowl.The cooled and cooked diced potatoes in a bowl.

Pour over the creamy pesto dressing.

Pesto dressing poured onto of the cooked potatoes.Pesto dressing poured onto of the cooked potatoes.

Mix well to coat all the potatoes in the dressing.

The potatoes mixed with the dressing.The potatoes mixed with the dressing.

Add the chopped eggs, bacon and spring onion

Chopped hard boiled eggs, cooked bacon and spring onions added to the potato salad.Chopped hard boiled eggs, cooked bacon and spring onions added to the potato salad.

Stir well to combine.

Mixed potato salad ready to serve.Mixed potato salad ready to serve.

Step 4 – Serve

Carefully spoon salad into a serving bowl and serve, or if time allows, store the salad in the fridge for up to a day to allow the flavours to fully develop.

Pesto potato salad in a serving bowl with crispy diced bacon and spring onions on top.Pesto potato salad in a serving bowl with crispy diced bacon and spring onions on top.

Expert Tips

  • Don’t overcook the potatoes – to avoid a mushy salad, only boil the potatoes that have been cut into 3cm cubes for 5 minutes.
  • Bring the water to the boil before adding the potatoes – adding the potatoes to boiling water (rather than cold water) ensures that they cook evenly.
  • Cool the potatoes completely – drain the potatoes and allow them to cool completely before adding the dressing. If you use the potatoes while they’re still warm, they will soak up the dressing, making the salad mushy. If you allow your potatoes to cool completely, the dressing will coat the salad perfectly, giving it the best possible taste and texture.
  • Make salad a day ahead – if time allows, this salad is great when made the day before serving. This allows the flavours to develop overnight.
  • Use the leftover pesto to make chicken chorizo risotto or these pesto and cream cheese pinwheels.

FAQs

Can you freeze potato salad?

I wouldn’t recommend freezing potato salad as it can change the texture once frozen and defrosted.

What can I serve with potato salad?

Baked chicken, kebabs, sausages, burgers, ham, steaks, BBQ salmon and vegetarian patties are just some of the dishes that are perfect for serving with creamy pesto potato salad!

How long will this creamy potato salad keep in the fridge?

Stored in an airtight container, this potato salad will keep up to 2 days in the fridge.

Close up of a dish of pesto potato salad with boiled eggs and bacon.Close up of a dish of pesto potato salad with boiled eggs and bacon.

For more flavour-packed salad recipes that are SO easy to make, check out these other popular recipes:

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A bowl of pesto potato salad with crispy bacon and eggs.A bowl of pesto potato salad with crispy bacon and eggs.

Creamy Pesto Potato Salad

A delicious Creamy Pesto Potato Salad with crispy bacon, eggs and spring onions tossed through a creamy pesto dressing.

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Course: Salad

Cuisine: American

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 8 serves

Calories: 267kcal

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Instructions

  • Heat the olive oil in a frying pan over high heat. Cook the bacon until crispy, remove from the pan and place onto paper towel. Set aside.

  • Fill a large pot with water and bring to the boil over high heat. Add the potatoes. Once the water starts to boil again, cook the potatoes for a further 5 minutes. Drain and set aside to cool completely.

  • Place the eggs into a saucepan and cover with cold water. Bring to the boil. Turn the heat off and cover with a lid. Leave for 12 minutes. Drain the water, allow to cool slightly and then peel the eggs. Chop into small pieces.

  • To make the dressing, whisk the sour cream, mayonnaise, pesto, salt and pepper in a bowl. If using a Thermomix: mix for 10 seconds, Speed 6. Scrape down the sides of the bowl and repeat for a further 5 seconds.
  • To assemble the salad, place the potatoes into a large bowl. Add the chopped eggs, bacon and spring onion.

  • Pour over the dressing and carefully mix to combine.

Notes

RECIPE NOTES & TIPS
Ingredients Info:

  • Potatoes – I recommend using a potato that stays firm and keeps it’s shape when cooked. The best potato varieties for potato salad are: desiree, red pontiac, sebago, red potatoes, yukon gold, round white potatoes, long white potatoes or russet.
  • Bacon – choose streaky bacon (long strips of bacon with fat through it) as it has the best flavour and turns super crispy when cooked.
  • Pesto – use your favourite flavour of pesto. I like to use either a basil or rocket pesto. 

More Recipe Tips:

  • Don’t overcook the potatoes – to avoid a mushy salad, only boil the chopped potatoes for 5 minutes.
  • Bring the water to the boil before adding the potatoes – adding the potatoes to boiling water (rather than cold water) ensures that they cook evenly.
  • Cool the potatoes completely – drain the potatoes and allow them to cool completely before adding the dressing. If you mix the potatoes while they’re still warm, they will soak up the dressing, making the salad mushy. If you allow your potatoes to cool completely, the dressing will coat the salad perfectly, giving it the best possible taste and texture.
  • Make the salad a day ahead – if time allows, this salad is great made the day before serving. This allows the flavours to fully develop overnight.

Nutrition

Calories: 267kcal | Carbohydrates: 2g | Protein: 7g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 339mg | Potassium: 116mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 483IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg





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