Pesto Roasted Potato Salad with Bacon {Whole30, Paleo}

This pesto roasted potato salad is a super tasty twist on your traditional BBQ side dish.  Baby potatoes are roasted to bring out all the flavor and tossed with a dairy-free, Whole30 compliant pesto plus crispy cooked bacon and chopped eggs.  It’s perfect served at room temperature or slightly warm.

It’s potato salad season and that means it’s time to party!  With potatoes.  The best kind of party, right?!

Whether we’re talking classic potato salad, a spicy one like this chipotle lime bacon potato salad, or a roasted sweet potato salad, I’m always on board.

Today, though, our potato salad is taking a green twist with pesto!  Pesto is good on everything and it’s pretty amazing with potatoes of any kind.  I love my chicken pesto stuffed sweet potatoes and I know white potatoes deserve to get in on the fun, too.

I decided to roast my potatoes for this recipe mainly to bring out that extra flavor.  Boiling used to be my go-to method for potato salads but I actually prefer roasting them now instead.  It takes just about the same amount of time.

You get to add a little extra flavor with the roasting step and it’s totally worth it and works wonderfully with the pesto here.

The pesto itself is similar to my other Whole30 pesto recipes, although I used pine nuts this time instead of walnuts.  You can actually use any type of nut you like here – pine nuts would make it the most traditional as far as pesto goes.

And let’s get real here – I basically can’t make a potato salad without adding bacon – I don’t think this is really a problem, it’s just reality!

Luckily there’s no shortage of bacon, ever, in my house.  So, fried up just enough to crumble into this salad and give it that extra smoky flavor we all love.

To make it just a bit more like traditional potato salad, I also added some chopped hardboiled eggs.  Eggs and pesto happen to be one of my favorite combos!  In fact, I love topping my fried eggs with a little leftover pesto whenever I have it around.

This pesto roasted potato salad is everything it appears to be – easy, relatively quick, and loaded with flavor.  It’s totally picnic ready and perfect served either room temperature or slightly warmed.

You can keep the leftovers in the refrigerator for about 4 days – it’s the perfect side dish for almost anything!

I hope you’re ready for lots of flavor and a new favorite side dish – it’s time to make potato salad – let’s go!

Pesto Roasted Potato Salad with Bacon {Whole30, Paleo}

Pesto Roasted Potato Salad with Bacon

This pesto roasted potato salad is a super tasty twist on your traditional BBQ side dish.  Baby potatoes are roasted to bring out all the flavor and tossed with a dairy-free, Whole30 compliant pesto plus crispy cooked bacon and chopped eggs.  It's perfect served at room temperature or slightly warm.

Author: Michele Rosen

Prep Time: 10 minutes

Cook Time: 30 minutes

Course: Side Dish

Cuisine: Paleo, Whole30

Keyword: pesto

Servings: 10 servings

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4.5 from 2 votes

Ingredients

• 2 1/2 lbs small baby potatoes
• 1 Tbsp olive oil
• Sea salt and pepper
• 6 slices nitrate free bacon sugar free for Whole30
• 3 cups basil leaves OR a mix of basil and other greens
• 1/3 cup pine nuts
• 3 cloves garlic
• 2 Tbsp nutritional yeast for flavor
• 2 1/2 Tbsp fresh lemon juice
• 6 Tbsp light olive oil or avocado oil
• Sea salt and black pepper to taste
• 4 eggs hardboiled

Instructions

1. Preheat your oven to 425 degrees. Toss the potatoes with olive oil, salt, and pepper and spread out on a large baking sheet.
2. Roast in the preheated oven for 20–25 minutes or until tender, remove from oven and allow to cool on the baking sheet.
3. Meanwhile, cook the bacon. Heat a large skillet over medium high heat and cook bacon until crisp, remove and drain on paper towels.
4. Prepare the pesto. Add the basil and other greens, if using, the pine nuts, garlic, yeast, lemon juice, and oil to a high speed blender or food processor and pulse until not quite smooth. You can make it chunkier or smoother based on your preference.
5. In a large bowl, toss the cooled potatoes with as much pesto as desired (the remaining can be saved for another use), then crumble the bacon and toss to coat. Slice or chop the eggs and drizzle with more pesto or olive oil, and sprinkle with sea salt and pepper. Serve at room temperature. Store leftovers covered in the refrigerator for up to 3 days. Enjoy!

Nutrition

Calories: 294kcal

Carbohydrates: 22g

Protein: 8g

Fat: 20g

Saturated Fat: 4g

Cholesterol: 74mg

Sodium: 120mg

Potassium: 613mg

Fiber: 3g

Sugar: 1g

Vitamin A: 475IU

Vitamin C: 25.3mg

Calcium: 38mg

Iron: 1.9mg

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Want More Potato and Sweet Potato Salads?  Try One of These!

Roasted Sweet Potato Salad with Bacon and Lime Vinaigrette {Whole30}

Bacon Ranch Potato Salad {Whole30}

Sweet Potato Salad with Bacob and Eggs {Whole30}  

BBQ Ranch Sweet Potato Salad {Whole30}

Chipotle Lime Potato Salad {Whole30}

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