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Creamy Pesto Dressed Bacon and Potato Salad

Creamy Pesto Dressed Bacon and Potato Salad

with Green Beans and Baby Gem

Summer Picnic
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This Creamy Pesto Dressed Bacon and Potato Salad is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:Under 650 calories
Allergens:MilkEggMustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

50 grams

Fresh Pesto

(ContainsMilk)

2 sachet

Mayonnaise

(ContainsEgg, Mustard)

150 grams

Green Beans

90 grams

Bacon Lardons

1 unit(s)

Baby Gem Lettuce

2 unit(s)

Medium Tomato

450 grams

Potatoes

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2305 kJ
Energy (kcal)551 kcal
Fat33.0 g
of which saturates6.4 g
Carbohydrate49.5 g
of which sugars7.5 g
Protein14.3 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Bowl
Frying Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes into 3cm chunks (no need to peel). Pop them onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf for 20 mins - you'll roast them for longer once you've crushed them.

2

Meanwhile, cut the tomato into 2cm pieces.
Add the olive oil for the dressing (see ingredients for amount) to a large bowl. Season with salt and pepper, then mix well. Stir the tomatoes into the dressing, then set aside.
Trim and halve the green beans. Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

3

Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
Once cooked, transfer the lardons to a small bowl and set aside the pan, keeping the bacon fat.

4

When the potatoes have cooked for 20 mins, remove them from the oven.
Use the bottom of a bowl or pan to lightly crush each potato.
Drizzle the smashed potatoes with more oil, and return to the top shelf of your oven until crispy and golden, 10-15 mins.

5

Meanwhile, pop your frying pan back on medium-high heat, no need to clean.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins.
Once cooked, add the beans to the tomato bowl along with the pesto and mayo. Gently mix together until everything is combined.

6

Once the potatoes are cooked, remove them from the oven.
Add the lettuce and smashed potatoes to the bowl of dressed veg and toss to coat.
Share the salad between your bowls and sprinkle over the crispy lardons to finish.
Enjoy!