Recipe: Crispy Bacon and Pesto Potato Salad


Take this moreish dish to a potluck and someone will no doubt ask for the recipe. 

Words: Extract from Everyday Favourites by Vanya Insull  Photo: Melanie Jenkins

This crowd-pleasing salad is fit for any occasion. Creamy pesto dressing goes so well with the crispy bacon and perfectly boiled potatoes. If you take this to a potluck, I guarantee someone will ask you for the recipe.

The bacon can be grilled if you prefer, but frying it makes it a little crispier.

Ready in: 30 minutes
Serves: 6 as a side

INGREDIENTS

150 g (5½ oz) streaky bacon
1 kg (2 lb 4 oz) baby potatoes, halved
1 tsp salt
½ cup sour cream
½ cup thick mayonnaise
¼ cup pesto
¼ cup chopped sun-dried tomatoes
1 tbsp capers
1 handful fresh basil

METHOD

Grill or fry the bacon until crispy. Allow to cool, then cut into bite-sized pieces.

Place the potatoes and salt in a large pot, cover with water and bring to a gentle simmer over a medium heat. Cook for 15–20 minutes until tender when pierced with a fork.

Drain, return to the pot, then add the sour cream, mayonnaise, pesto, sun-dried tomatoes and half the crispy bacon. Mix together.

Transfer to a serving dish and scatter with the remaining bacon. Garnish with capers and basil.

Serve warm or chill until ready to serve. It will keep well in an airtight container in the fridge for up to 2 days.


Images and text extracted from Everyday Favourites: Delicious, easy meal solutions for busy families by Vanya Insull. Published by Allen & Unwin NZ, RRP: $39.99. Photography by Melanie Jenkins, Flash Studios.

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