SMOKEY CREAMY POTATO & PANCETTA SALAD

By Hinds Spices

Make a smokey creamy potato and pancetta salad with roasted potatoes, crisp bacon, sweet corn, and a yoghurt-based dressing. Ideal for braais and sharing.

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, season with the Hinds Spices Southern Grill spice, and drizzle with a tablespoon of olive oil. 
2. Place in a 180°C oven and roast for 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 to a large bowl and toss with the dressing.
6. Serve and enjoy.