Bacon & Pesto Potato Salad with Spinach & Rocket
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 cherry tomatoes. Ready in 15 minutes, this quick salad is packed with flavour and can be prepped the day before or made on the spot!
This recipe is under 650kcal per serving
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.
Ingredients
2
potato
2 cube
chicken stock
1 packet
diced bacon
(May be present: Soy, Milk. )
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 punnet
cherry tomatoes
1 sachet
basil pesto
(Contains Milk;)
1 bag
spinach & rocket mix
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
Boil the kettle. Cut the potato into bite-sized 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.
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.
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.
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. Refrigerate. At lunchtime, toss the salad to combine.
