Chucky potatoes with a pesto style dressing, bacon and pinenuts


  • 1/2 kilo of small red skinned potatoes

  • 1/4 cup toasted pinenuts

  • 4 rashes bacon, cooked and ropughly choped.

  • Dressing:

  • 1 cup basil leaves

  • 2 cloves garlic

  • 2 tablespoons pinenuts

  • 2 tablespoons grated parmesan cheese

  • 1/2 cup mayonnaise

  • 1/4 cup sour cream


  • 1.

    Boil or steam the potatoes until tender. Drain and cool.

  • 2.


  • 3.

    Combine all dressing ingredients except the mayonnaise and sour cream in a blender and blend until smooth but still a bit chunky.

  • 4.

    Put into a bowl, mix through with the mayonnaise and sour cream.

  • 5.

    Place potatoes in a bowl, pour the dressing over, sprinkle with the pinenuts and bacon.

  • 6.



Make the dressing ahead of time. It keeps for a couple of days.
Serve the potatoe salad at room temperature.

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