Name: Smokey Creamy Potato and Pancetta Salad
Total time: 30 min
Ingredients: 500g potatoes, boiled and chopped; 1 Tbsp Hinds Southern Grill All-in-One Seasoning; 1 Tbsp oil; 200g pancetta/Bacon, chopped; 1 cup canned Rhodes Quality Sweetcorn; 1 red onion, finely chopped; ½ sweet Piquant peppers, finely chopped; Hinds Spices Smokey Salad Dressing Mix; 45ml plain yoghurt; 45ml buttermilk; 1 Tbsp wholegrain mustard; 1 Tbsp Hinds Spices Parsley; 1 Tbsp honey

COOK MODE

Prevent your screen from going dark (if supported by your device)

TIMER

Look for the timer triggers in the recipe method

PRINT RECIPE

Click To Print

INGREDIENTS

▢ 500g potatoes, boiled and chopped
▢ 1 Tbsp Hinds Southern Grill All-in-One Seasoning
▢ 1 Tbsp oil
▢ 200g pancetta/Bacon, chopped
▢ 1 cup canned Rhodes Quality Sweetcorn
▢ 1 red onion, finely chopped
▢ ½ sweet Piquant peppers, finely chopped

METHOD

Lay the cooked potato on a baking tray and season with the Hinds Spices Southern Grill spice and drizzle with a tablespoon of olive oil.
Place in 180°C oven and roast for 10 minutes.
In the meantime, heat a pan and fry the pancetta/bacon till cooked and crispy.
Add in the Rhodes Quality Sweetcorn and cook for a further 5 minutes.
Make the dressing by combining the Hinds Spices Smokey Salad Dressing Mix with plain yoghurt, buttermilk mustard, herbs and honey then mix well.
Add all the salad ingredients into a large bowl and toss with the dressing.
Serve and enjoy.