Cut potatoes into even sizes if needed and place them in a pot. Cover with water and add a few pinches of salt to the water and turn the heat to high. Bring to a boil and boil for 20-25 minutes, until the potatoes are tender when pierced with a fork. Drain water and allow the potatoes to dry.
While the potatoes are cooking, heat a pan over medium heat and cook the bacon. Cook until bacon is just getting crispy, about 7-8 minutes. Remove and place on a paper towel lined plate.
Chop onion as noted and set aside. When the bacon has cooled, chop it into small bits.
To prepare the pesto, place all of the pesto ingredients except the olive oil, salt and pepper in a food processor and blend until everything is combined. Then, while the food processor is running, stream in olive oil until smooth and creamy. Stop the food processor and season with salt and pepper, to taste.
Now, prepare the potato salad by placing the potatoes, bacon and onion in a bowl. Add in as much pesto as you want and mix to coat. Any remaining pesto can be refrigerated for 3-4 days.
This recipe can be made in advance and refrigerated for several days. It is best when served within 1-2 days.
This potato salad can be served warm. Just drain the potatoes and mix them with the pesto, bacon and onions. Serve immediately.
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