Pesto Potato Salad With Tomatoes Bacon Recipes

PESTO POTATO SALAD

Steps:

• Fry bacon until crispy. Once cooled, chop into small pieces.
• Boil potatoes until just cooked through.
• Drain potatoes then add sour cream, mayo, pesto and sun-dried tomatoes to the saucepan. Add half of the bacon then mix everything together.
• Pour into a serving dish and scatter over the rest of the bacon and basil.
• Serve warm or chill in the fridge until ready to serve.

PESTO POTATO SALAD

Steps:

• Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.
• Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.

DOUBLE POTATO SALAD WITH PESTO

Steps:

• Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil and immediately reduce the heat to a gentle simmer. Cook until potatoes are tender, about 10 minutes. Drain the potatoes and transfer to a large bowl. While potatoes are hot, add the vinegar and toss gently with a rubber spatula so the potatoes absorb all that vinegar flavor.
• Meanwhile, mix together the mayo, pesto, capers, Dijon and lemon zest and juice.
• Drain any excess vinegar that the potatoes haven't absorbed, then mix the potatoes with the dressing and season to taste. Top with crushed kettle chips.

PESTO POTATO SALAD WITH TOMATOES & BACON

Steps:

• Cook the bacon in a skillet until it is completely cooked through and then set aside
• Bring about 4 cups of salted water to a boil and add in the potatoes, let boil until fork tender (about 10 minutes) and then drain
• Add the warm, drained potatoes to a large bowl and add the pesto and toss together. Then add in the tomatoes, chopped bacon and salt. Toss to combine and serve over fresh arugula

BACON AND SHALLOT POTATO SALAD

Steps:

• Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them. Transfer to a large bowl.
• Meanwhile, fry bacon in a large skillet over medium-high heat until crisp. Remove with a slotted spoon and transfer to a paper-towel-lined plate.
• Stir shallots into the skillet with the bacon fat and fry for a minute, until just slightly crisped. Remove from heat.
• In a medium bowl, whisk together mustard, vinegar, salt and pepper. Whisk in shallots and bacon drippings. Crumble in bacon. Immediately toss potatoes with dressing. Adjust seasonings if necessary. Garnish with parsley and more vinegar if you like and serve warm or at room temperature.

POTATO SALAD WITH BACON

Steps:

• Cut potatoes into 1/2-in. cubes; place in a large Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature., Cut eggs in half; chop egg whites and set aside. In a small bowl, mash egg yolks. Stir in the sour cream, mayonnaise, salt, mustard, garlic powder and pepper; set aside. , In a large bowl, combine the potatoes, bacon, egg whites, celery, onions and Italian dressing. Fold in mayonnaise mixture. Cover and refrigerate for at least 2 hours before serving.

POTATO SALAD WITH PESTO AND BACON

Steps:

• For this recipe, use the tiniest new potatoes you can find; I used fresh baby potatoes from a farmers' market that were about the size of marbles. My potatoes were leftovers, so they were already boiled, but feel free to cook potatoes if needed; it will take longer to make this recipe though.
• In a mixing bowl, place the potatoes, onions, bacon and chives; lightly toss together.
• In a small bowl, stir together the sour cream, mayo and pesto; feel free to add more pesto if you wish.
• Add pesto mixture to potatoes and combine; taste. It will need salt and pepper.
• Chill for at least one hour before serving to let the flavours blend; taste before serving as it may need more salt. If desired, sprinkle parmesan over top of salad before serving; it's not necessary but it adds another flavour element to the salad that I felt went well.
• This recipe would easily double, if not triple.