Place potatoes in a single layer on a baking paper lined tray, spray with oil and season to taste. Bake in a preheated oven at 200°C for 30-35 minutes or until golden and tender. Meanwhile, spray carrots with oil and add to potatoes half way through cooking time. Stand vegetables for 10 minutes after cooking.
Meanwhile, cook bacon in a non stick frypan until crisp. Place in a large bowl with roasted vegetables. Add spring onions, peas and mint. Toss gently to combine. Transfer to a serving platter.
Combine Providore Series Pesto and sour cream in a small bowl and season to taste. Loosen dressing with a little milk, if desired. Drizzle dressing over salad. Serve immediately.
Try tossing creamy dressing through salad before serving, if desired.