Smokey Creamy Potato and Pancetta Salad
Servings 4
Difficulty Beginner
Total Time 30 minutes COOK MODE
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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
For The Dressing:
- Hinds Spices Smokey Salad Dressing Mix
- 45ml plain yoghurt
- 45ml buttermilk
- 1 Tbsp wholegrain mustard
- 1 Tbsp Hinds Spices Parsley
- 1 Tbsp honey
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.