Peruvian Aji Pesto Potato Salad with Double Smoked Bacon

1. Preheat oven to 400˚F. Cook potatoes in a large pot of boiling salted water for 12 to 15 minutes or until tender. Let cool completely. Halve potatoes.
2. Meanwhile, lay bacon in a single layer on parchment paper-lined baking sheet; bake for 10 to 15 minutes or until crispy and fat is rendered. Pat bacon dry with a paper towel and chop coarsely.
3. Toss together potatoes, bacon, corn, shallots, olives, Aji Pesto, cilantro, lime juice, and olive oil.

TO SERVE

Transfer to serving dish; arrange hard-cooked eggs on top. Dust with smoked paprika.

TIPS

• If potatoes are large, quarter them before tossing in the salad.