Pesto Potato Salad with Corn and Bacon
Summery Pesto Potato Salad with Corn and Bacon combines tender baby potatoes with toasted corn and chopped bacon with the creamiest pesto dressing. Using shortcuts like store-bought pesto and pre-cooked bacon makes this salad low-effort, quick to assemble, and your new potluck favourite!
Servings: 4 as a main
Equipment
- Cast iron skillet
- large salad bowl
Ingredients
- 1.5 lb baby potatoes halved or quartered (depending on size)
- 1 cup corn kernels
- 1 red bell pepper diced
- 6 slices bacon cooked and sliced
- fresh basil chopped
- salt and pepper to taste
- ⅓ cup basil pesto store-bought or homemade
- 3 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice freshly squeezed
Optional garnishes
- Additional chopped basil
- Squeezes of fresh lemon juice
Instructions
- Halve or quarter potatoes and add to a large pot, with enough salted water to cover. Bring to a strong simmer and cook until potatoes are fork tender. Drain, rinse with cold water to stop cooking – about 8-10 minutes. While the potatoes are cooking, prepare the other ingredients.
- In a dry cast-iron skillet over medium-high heat, toast corn kernels until slightly charred. Remove from heat and set aside.
- Cook bacon, if necessary, and dab with paper towels to remove excess grease. Slice and set aside.
- Chop red bell pepper and basil and set aside.
- To make the dressing, in a small mixing bowl combine pesto, yogurt, mayonnaise, and lemon juice and stir until completely combined.
- To assemble the potato salad: Get a large salad bowl and add potatoes, corn, bacon, red pepper, basil, and dressing. Toss well until mixed.
- Serve with extra chopped basil and squeezes of lemon juice, if desired.
Notes
Did you make Pesto Potato Salad with Corn and Bacon? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.