Sweet Potato Salad With Avocado Pesto

Place the potatoes in a large pot of salted water. Bring to a boil. Reduce the heat to medium-high to keep the potatoes at a steady, rolling boil until fork-tender, about 15-20 minutes. Drain and let sit until cool enough to handle.
While the potatoes boil, place the eggs in a medium pot and fill it with enough water to cover them by about an inch. Bring the water to a rolling boil. Turn off the heat, cover with a lid, and let stand for 10 minutes. Drain off the hot water and plunge the eggs into cold water. Set aside.
Heat a large skillet over medium heat. Cook the bacon until crispy and golden brown, flipping once. Transfer to a plate lined with paper towels and blot off excess oil.
Keep the pan at medium heat. Add the red onion. Cook until just golden brown, about 1 minute. Transfer to the plate with the bacon and blot off excess oil.
Once cool enough to handle, peel the skins from the potatoes and chop them into bite-sized pieces. Place them in a large bowl. Crumble the cooked bacon into the bowl, then add the cooked red onions.
Peel the eggs, roughly chop them, and add them to the bowl with the potato mixture.

In a small food processor, combine the mashed avocado, garlic, salt, pepper, and basil until smooth and creamy, stopping a few times to scrape down the sides.
With the food processor running, stream in the olive oil until smooth and well combined.

Scrape the pesto into the bowl with the potatoes. Mix until evenly distributed and all the potatoes are coated.
Add the remaining vinegar, paprika, and fresh basil. Stir until evenly distributed. Season to taste with additional salt and pepper if needed.
Cover and refrigerate for at least 1 hour. Serve cold.