Bacon & Basil Pesto Potato Salad with Parmesan & Almonds
Quick Prep | Ready in 15 | Serves 2
We are stepping it up with this spin on the classic potato salad with crispy bacon, basil pesto and juicy tomatoes. Ready in 15 minutes, this salad is packed with flavour and can be prepped the day before or made on the spot for a quick lunch!
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/ Serving 2 people
/ Serving 2 people
3
potato
1 sachet
chicken-style stock powder
1 packet
diced bacon
1 packet
slivered almonds
(ContainsTree Nuts)2
tomato
1 packet
basil pesto
(ContainsTree Nuts, Milk)1 bag
spinach & rocket mix
1 packet
grated Parmesan cheese
(ContainsMilk)Not included in your delivery
1
Olive Oil
Boil the kettle. Cut the potato (unpeeled) into 2cm chunks. Place the potato in a large saucepan, cover with boiling water and simmer over a high heat until easily pierced with a knife, 10-12 minutes. Drain the potato, then return to the saucepan and toss with the chicken-style stock powder. Set aside to cool.
While the potato is cooking, heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Cook the diced bacon until just turning golden, 3-4 minutes. Add the slivered almonds and cook, stirring, until golden, 1-2 minutes. Remove from the heat and set aside to cool.
While the bacon is cooking, roughly chop the tomato. Add the bacon, almonds and basil pesto to the potato. Toss to coat and season to taste.
When you're ready to pack your lunch. Divide the bacon and basil pesto potato salad between two reusable containers and set aside to cool. When cooled, top with the tomato, spinach & rocket mix and grated Parmesan cheese. At lunchtime, toss the salad leaves and Parmesan through the potato salad.