Bacon & Basil Pesto Potato Salad with Parmesan & Almonds

Name: Bacon & Basil Pesto Potato Salad with Parmesan & Almonds Quick Prep | Ready in 15 | Serves 2
Total time: 15 min
Yield: 2
Cuisine: Modern
Ingredients: 1 Olive Oil; 3 potato; 1 sachet Chicken-Style Stock Powder; 1 packet diced bacon; 1 packet Slivered Almonds; 2 tomato; 1 packet basil pesto; 1 bag salad leaves; 1 packet Grated Parmesan Cheese

Quick Prep | Ready in 15 | Serves 2

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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:

Almond

•Milk

•Cashew

•Pine Nut

•Walnut

The quantities provided above are averages only.

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

Total15 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 2 people

potato

1 sachet

Chicken-Style Stock Powder

1 packet

diced bacon

1 packet

Slivered Almonds

(Contains: Almond; )

tomato

1 packet

basil pesto

(Contains: Almond, Milk, Cashew, Pine Nut, Walnut; )

1 bag

salad leaves

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

Olive Oil

Nutrition Values

/ 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

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

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.