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Bacon & Pesto Potato Salad with Spinach & Rocket

Bacon & Pesto Potato Salad with Spinach & Rocket

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 cherry tomatoes. Ready in 15 minutes, this quick lunch is packed with flavour and can be prepped the day before or made on the spot!

Tags:Under 650kcalNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:Tree NutsMilk

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

Preparation Time15 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

2

potato

2 cube

chicken stock

1 packet

diced bacon

(May be present Soy)

1 packet

slivered almonds

(ContainsTree NutsMay be present Soy, Milk, Peanuts, Sesame)

1 punnet

cherry tomatoes

1 packet

basil pesto

(ContainsTree Nuts, MilkMay be present Egg)

1 bag

spinach & rocket mix

1 packet

shaved Parmesan cheese

(ContainsMilk)

Not included in your delivery

Olive Oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)1857 kJ
Fat24.5 g
of which saturates6.3 g
Carbohydrate30.5 g
of which sugars5.3 g
Dietary Fibre0 g
Protein21.5 g
Cholesterol0 mg
Sodium1485 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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, return to the saucepan, toss with the crumbled chicken stock cubes and set aside to cool.

2

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. Set aside to cool.

3

While the bacon is cooking, halve the cherry tomatoes. Add the bacon, almonds and basil pesto to the potato. Toss to coat and season to taste.

4

Divide the bacon and pesto potato salad between two reusable containers and set aside to cool. When cooled, top with the cherry tomatoes, spinach & rocket mix and shaved Parmesan cheese and refrigerate. At lunchtime, toss the salad to combine.