Chucky potatoes with a pesto style dressing, bacon and pinenuts
Boil or steam the potatoes until tender. Drain and cool.
Combine all dressing ingredients except the mayonnaise and sour cream in a blender and blend until smooth but still a bit chunky.
Put into a bowl, mix through with the mayonnaise and sour cream.
Place potatoes in a bowl, pour the dressing over, sprinkle with the pinenuts and bacon.
Make the dressing ahead of time. It keeps for a couple of days.
Serve the potatoe salad at room temperature.
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