Bacon and Basil Pesto Potato Salad

To make a creamy bacon and basil pesto potato salad, start by boiling 1000 g of potatoes until soft. While the potatoes are cooking, fry 250 g of bacon until crispy and chop it into pieces. In a large bowl, combine the boiled potatoes, 350 g of mayonnaise, 30 mL of basil pesto, and the chopped bacon. Add 20 g of fresh parsley and season with salt and pepper to taste. Toss everything together until well mixed, and serve immediately or chill in the refrigerator before serving.

Yes, this bacon and basil pesto potato salad is suitable for a gluten-free diet as it contains no gluten-containing ingredients. Just ensure that the mayonnaise and basil pesto you use are labeled gluten-free to avoid any cross-contamination.

If you're looking for a substitute for mayonnaise in the bacon and basil pesto potato salad, you can use Greek yogurt for a healthier option, or sour cream for a similar creamy texture. You can also try avocado for a dairy-free alternative that adds a rich flavor.

To store leftover bacon and basil pesto potato salad, place it in an airtight container and refrigerate. It can be kept in the fridge for up to 3 days. Just give it a good stir before serving again, as the ingredients may separate during storage.

Bacon and basil pesto potato salad pairs wonderfully with grilled meats, such as chicken or steak, and is also a great side for barbecues. It complements fresh salads and can be served alongside sandwiches or wraps for a complete meal.