Easy Creamy Pesto Potato Salad

Step 1

Wash potatoes and cut into bite-size pieces.

Step 2

Add potatoes to a large pot, then pour over enough water to cover potatoes by 1". Season potatoes generously with salt. Bring water to a boil over high heat, reduce heat to medium and cook at rapid simmer until potatoes are easily pierced with a knife, about 10 minutes. Drain potatoes.

Step 3

While potatoes are hot, toss them with 1/8 cup of vinegar.

Step 4

In a small bowl mix 1/4 cup pesto, 1/3 cup mayonnaise, and the zest and juice from 1/2 lemon.

Step 5

Drain any excess vinegar from potatoes.

Step 6

Toss potatoes the bacon, green onions, and the pesto mixture until all ingredients are incorporated.

Step 7

Transfer to a serving dish. Serve warm, room temperature, or cold.