SMOKEY CREAMY POTATO & PANCETTA SALAD

INGREDIENTS

• 500g potatoes, boiled and chopped
• 2 teaspoons Hinds Spices Southern Grill 
• 1 tablespoons oil
• 1 teaspoon Hinds Spices Parsley
• 200g bacon, cooked and diced
• 1 cup canned Rhodes Quality Sweet Corn, drained
• 1 red onion, finely chopped
• ½ sweet piquant peppers, finely chopped

For the dressing:

• Hinds Spices Smokey Salad Dressing Mix
• 90ml plain yoghurt
• 90ml buttermilk
• 1 tablespoon wholegrain mustard
• 1 tablespoons honey

METHOD

1. 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. 
2. Place in 180°C oven and roast 10 minutes.
3. In the meantime, make the dressing by combining the Hinds Spices Smokey Salad Dressing Mix with plain yoghurt, buttermilk mustard, herbs and honey then mix well
4. Once potatoes are cooked, season with the Hinds Spices Parsley.
5. Add all the salad ingredients into a large bowl and toss with the dressing.
6. Serve and enjoy.