Look no further for a lightened-up healthy and easy potato salad recipe for this summer. It has so much flavor from the pesto and bacon, but it only has 2 tablespoons of mayonnaise for 12 servings! You’ll want to make it for Memorial Day, the Fourth of July and Labor Day. Plus all the barbecues and cookouts in between! And really, what would #SaladMonth be if I didn’t share a potato salad?

Lightened-Up Pesto Bacon Potato Salad | Healthy Seasonal Recipes

While I’m thinking about cookouts and summer barbecues, and doing things outside on patios etc., can I just go on a bit about my garden. Not the veggies. You all know I am hopeless at that! No, my flower beds. The perennial gardens.

I’ve been meaning to plant the perennial beds around our patio since it was built in the fall of 2012. But the spring and summer of 2013 came and went, as did the spring and summer of 2014, and the beds have remained glaringly scarce of perennials. There are some shrubs and conifers, but only a few random perennials that came from my old garden that we dug up to build this patio.

Healthy Seasonal Recipes | Vermont Gardens

Healthy Seasonal Recipes | Vermont Gardens

I have no idea why I have been waiting! This is the year that these gardens are going in!

Healthy Seasonal Recipes | Vermont Gardens

On Mother’s day, after a big home-made breakfast, the girls and Jason and I went to the garden center and filled the truck with plants. My mom drove over to meet us since she is a gardening genius. {Would you believe me if I told you that calling her that was a gross understatement?}Healthy Seasonal Recipes | Vermont Gardens

It was really helpful having her there to help out, since I tend to be too scared to go big with plantings. I have the bones of the gardens planned out, I just need to plan the themes within. We strolled through the rows, cursing the overly agressive lysimachia and fawning over new varieties of creeping phlox. I was in heaven, and since it was Mother’s day, I didn’t feel guilty.Healthy Seasonal Recipes | Vermont Gardens

Poor Jase, he just pushed the cart around and picked up gallon containers of plants as I pulled them out into the rows. I think he was secretly happy though, since I was happy. The girls rode on the cart, giggling and tickling each-others feet. Healthy Seasonal Recipes | Vermont Gardens

We spent the rest of the day out in the sun together figuring out what would go where and planting. It was as close to a perfect day as could be. Then the rain (which was much needed) came and forced us indoors. This week I have been sneaking out to continue planting them all, but still have a dozen or so to go. I have to say, my butt is sore from all that digging! It’ll all be worth the effort soon enough.

 Lightened-Up Pesto Bacon Potato Salad | Healthy Seasonal Recipes

There we’ll be out on our patio surrounded by color. (I’ll do my best to avert my eyes from the weeds.) Really, I can’t wait to sit on the patio and enjoy the gardens this summer. We’ll be back and forth between home and our place on Lake Champlain. This will make the weeknights at home so much more lovely. We eat out on the patio when the weather permits.

We’ve had a few cookouts and barbecues with our neighbors, but now with the new flowers we’ll have to do that for sure. Jase will surely think the trip to the garden center was worth it. Especially when we’re sitting out there, surrounded by color and I serve this potato salad with bacon in it. Bacon makes everything even better doesn’t it?

Lightened-Up Pesto Bacon Potato Salad | Healthy Seasonal Recipes


Have you already been enjoying meals outside this season?

Do you do perennial gardening?

Do you have cookouts with your neighbors during the summer?

Lightened-Up Pesto Bacon Potato Salad | Healthy Seasonal Recipes

pesto bacon potato salad

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Side dish
  • Method: Stove TOp
  • Cuisine: American


Pesto bacon potato salad made healthy with less mayonnaise (only 2 tablespoons for 12 servings!) The Greek yogurt dressing gets tons of flavor from pesto, and the bacon adds an indulgent taste everyone will love at all your summer cookouts and barbecues.



  • 6 cups thin-skinned potatoes, cut into bite sized pieces
  • 1 tablespoon white wine vinegar
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup plain non-fat Greek yogurt
  • ¼ cup purchased or home-made basil pesto
  • 2 tablespoons mayonnaise
  • 6 strips bacon, cooked and crumbled
  • ½ cup minced red onion


  1. Bring 1 to 2 inches of water to a boil in a large saucepan fitted with a steamer basket over high heat. Add potatoes to the steamer basket, cover and cook until the potatoes are tender, 15 to 18 minutes. Transfer the potatoes to a large bowl, drizzle with vinegar and sprinkle with salt and pepper. Toss to coat. Let cool to room temperature, about 25 minutes.
  2. Whisk yogurt, pesto and mayonnaise in a large bowl until smooth. Add the potatoes and toss to coat with the dressing. Add bacon and onion and toss to coat. Serve immediately or chill up to 8 hours.


  • Serving Size: 1/2 cup each
  • Calories: 132 calories
  • Sugar: 2 g
  • Sodium: 462 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 16 g
  • Fiber: 1 g
  • Protein: 4 g


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