HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBacon & Basil Pesto Potato Salad With Parmesan & Almonds
Bacon & Basil Pesto Potato Salad with Parmesan & Almonds

Bacon & Basil Pesto Potato Salad with Parmesan & Almonds

Quick Prep | Ready in 15 | Serves 2

Read more

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!

Allergens:Tree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time15 minutes
Cooking difficultyEasy

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people



1 sachet

chicken-style stock powder

1 packet

diced bacon

1 packet

slivered almonds

(ContainsTree Nuts)



1 packet

basil pesto

(ContainsTree Nuts, Milk)

1 bag

spinach & rocket mix

1 packet

grated Parmesan cheese


Not included in your delivery


Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3302 kJ
Fat58.9 g
of which saturates12.5 g
Carbohydrate36.2 g
of which sugars6.2 g
Protein27.1 g
Sodium1701 mg
Instructionsarrow up iconarrow up icon
download icondownload icon

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.