Pesto Roasted Potato Salad with Bacon

Directions

1. 1
   Preheat your oven to 425 degrees. Toss the potatoes with olive oil, salt, and pepper and spread out on a large baking sheet.
2. 2
   Roast in the preheated oven for 2025 minutes or until tender, remove from oven and allow to cool on the baking sheet.
3. 3
   Meanwhile, cook the bacon.
4. 4
   Heat a large skillet over medium high heat and cook bacon until crisp, remove and drain on paper towels.
5. 5
   Prepare the pesto.
6. 6
   Add the basil and other greens, if using, the pine nuts, garlic, yeast, lemon juice, and oil to a high speed blender or food processor and pulse until not quite smooth. You can make it chunkier or smoother based on your preference.
7. 7
   In a large bowl, toss the cooled potatoes with as much pesto as desired (the remaining can be saved for another use), then crumble the bacon and toss to coat. Slice or chop the eggs and drizzle with more pesto or olive oil, and sprinkle with sea salt and pepper.
8. 8
   Serve at room temperature. Store leftovers covered in the refrigerator for up to 3 days. Enjoy!