Bacon & Basil Pesto Potato Salad with Parmesan & Almonds
Quick Prep | Ready in 15 | Serves 2
- Almond
- Milk
- Cashew
- Pine Nut
- Walnut
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 quick lunch is packed with flavour and can be prepped the day before or made on the spot!
Ingredients
2
potato
1 sachet
Chicken-Style Stock Powder
1 packet
diced bacon
1 packet
Slivered Almonds
(Contains: Almond)
1 packet
basil pesto
(Contains: Almond, Milk, Cashew, Pine Nut, Walnut)
1 bag
salad leaves
2
tomato
1 packet
Grated Parmesan Cheese
(Contains: Milk)
Not included in your delivery
olive oil
Nutrition
Utensils
Cooking Steps
Boil the kettle. Cut the potato into bite-size 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, and return to the saucepan, toss with the chicken-style stock powder and set aside to cool.
While the potato is cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Cook the diced bacon, breaking up with a spoon until just turning golden, 3-4 minutes. Add the slivered almonds and cook, stirring, until golden, 1-2 minutes. 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.
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 to combine. TIP: This potato salad is best enjoyed cooled!
