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Pesto Potato Salad with Tomatoes & Bacon

A delicious and fresh salad that is the perfect side dish for any meal
Course Salad, Side Dish
Cuisine American
Keyword dairy free, gluten free, paleo, whole30
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 182kcal
Author Sara

Ingredients

  • 4 strips Bacon
  • 1.5 lbs Baby Gold Potatoes halved
  • 1 pint Cherry Tomatoes halved
  • 1/4 cup Pesto
  • 1 cup Arugula
  • 1/2 tsp Salt

Instructions

  • Cook the bacon in a skillet until it is completely cooked through and then set aside
  • Bring about 4 cups of salted water to a boil and add in the potatoes, let boil until fork tender (about 10 minutes) and then drain
  • Add the warm, drained potatoes to a large bowl and add the pesto and toss together. Then add in the tomatoes, chopped bacon and salt. Toss to combine and serve over fresh arugula

Nutrition

Calories: 182kcal | Carbohydrates: 18g | Protein: 6g | Fat: 10g | Fiber: 4g | Sugar: 2g