Jump to content

Crispy pesto potatoe salad with bacon

Recommended Posts

Here is a different take on potatoe salad. 

You can cook this on a griddle on the bbq for extra flavor and it's a great way to use up any bacon ends!


1kg new potatoes with skin left on.

1 red pepper chopped

1 yellow pepper chopped

Salt and pepper to taste


50g of fresh basil leaves (approx 2 bags from supermarket)

1 large smoked garlic clove

150g smoked bacon (chopped and cooked)

2.5 tbsp mayonnaise

2 tsp aspall organic cyder vinegar

0.5 tsp sea salt flakes

1tsp smoked paprika

Firstly finely chop the garlic and basil. I use a knife but you can use a food processor for this. I'm just lazy and can't be bothered to clean it after!!

Add the finely chopped basil and garlic to a large serving bowl along with the other pesto ingredients and chill.

Next chop the potatoes into 2.5cm chunks and place into saucepan full of water and 2 tsp of salt. 

Quickly bring potatoes to the boil and then gently simmer for 5-10 minutes. Don't over cook you want to remove just before they go soft.

Drain the potatoes and place on a roasting tray. Drizzle with olive oil until lightly coated and season with salt and pepper.

Cook the potatoes until golden and crispy at roughly 210c, making sure you toss or flip them occasionally. Half way before the potatoes are done add the chopped peppers.

Allow the potatoes to cool for 10 minutes then add them to the pesto and gently toss to coat.

Serve warm!!




Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • Create New...