Make this salad a day or two in advance to really take advantage of the pesto flavour!
Preheat oven or barbecue to 400 F.
Rinse diced baby potatoes in cold water and drain well.
Cover a baking sheet with parchment paper, spread potatoes on it and sprinkle with ½ tsp salt.
Roast in closed barbecue or oven for 15 minutes and toss and continue roasting for another 10 to 15 minutes or until fork tender.
Cool the potatoes in a bowl and toss with the red onion, pesto , bacon and extra virgin olive oil.
Season with salt and pepper if required.
*This recipe can be served as a cold side salad or a warm side dish.
To serve warm, reheat in the microwave lightly covered with wax paper for 30 to 60 seconds on high.
*Pesto can be made easily at home or purchased as a prepared condiment.
