What you need,
1lb. baby potatoes, red or white, halved, cooked and cooled
¼ cup sour cream
2 tbsp. mayo
2½ tbsp. pesto (I used jarred but you could use homemade)
3-4 slices of cooked bacon, chopped
2 tbsp. finely diced red onion
¼ cup shaved Parmesan cheese
In a small bowl stir together the sour cream, mayo and pesto
until well combined.
In a large bowl combine the cooked potatoes, bacon and
onion. Pour on the pesto sauce and gently fold together until everything is
coated well. Top with the shaved
Parmesan cheese.
Serve right away or keep in an airtight container in the
fridge for up to 2 days.
From Jen of My Tiny Oven
