Pesto & ‘Bacon’ Potato Salad

Feel Good Recipes

You can’t go wrong with a potato salad, right?! An absolute classic at a buffet or BBQ. Why not mix things up a bit and load your next potato salad with pesto and vegan bacon bits. The creaminess from the potatoes and dressing accompanied by the smoky flavour of the bacon bits, the crunch from the spring onions and the unforgettable taste of the basil pesto all in one dish! Bellissimo.

Potato Salad:

1kg baby potatoes
1 bunch spring onions
1 box vegan bacon bits – I used Vivera
Handful fresh parsley
1 cup vegan mayo
Juice 1/2 lemon

Pesto:

200g fresh basil
50g spinach
1/4 cup pine nuts – toasted
2 garlic cloves
3 tbsp nutritional yeast
2 tbsp extra virgin olive oil
Juice of 1/2 a lemon
Salt & Pepper to taste
3-4 tbsp water – plus more if needed

Method:

  1. Bring medium a saucepan of water to the boil with a pinch of salt
  2. Cut the baby potatoes in half, once the water has boiled – add to the saucepan. Boil the potatoes until they are soft enough for a knife to glide through, approx. 15 minutes
  3. Whilst the potatoes are boiling, now would be a good time to make the pesto – simply add all the ingredients to a food processor and whizz until you have a pesto like consistency
  4. Drain the potatoes and leave to cool completely before adding the dressing – if you do not do this the dressing will go thin and run off of the potatoes, you’ll be left with a puddle of dressing at the bottom of your dish!
  5. Finely chop the spring onions and parsley and set aside
  6. Fry the ‘bacon’ bits for 3-5 minutes or according to packet instructions
  7. Now to make the dressing – add the vegan mayo and lemon juice to a mixing bowl along with 1/2 – 1 cup of the fresh pesto you just made, mix well (you can add more or less depending on how pesto-y you would like your potato salad)
  8. Once the potatoes have cooled completely, pour the dressing over the potatoes, add the bacon bits, spring rolls and parsley (leaving some of each to sprinkle on top of the dish)
  9. Stir carefully, ensuring you do not break up the potatoes whilst doing so
  10. Decant into a serving dish and sprinkle the remaining ‘bacon’ bits, parsley and spring onions on top
  11. This will last in the fridge for up for three days, in an air tight container. However, it tastes better when eaten the same day!

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