- 1kg small Chat potatoes
- 10 thin slices mild pancetta
- 1/2 cup light sour cream
- 1 tsp Queen Natural Lemon Extract
- 1/2 tsp Dijon mustard
- 1 tbs finely chopped chives
Place potatoes in a large saucepan and cover with cold water. Bring to the boil and simmer for 12 minutes or until potatoes are just tender when tested in the centre with a skewer. Drain and rinse under cold running water. Halve potatoes and place in a large bowl.
Preheat grill to high and place pancetta on an oven tray. Place under grill and cook for 3 minutes on each side or until golden and crisp. Break into pieces.
Combine sour cream, Lemon Extract, mustard and 2/3 of chives in a bowl. Season with salt and white pepper.
Add 3/4 of the pancetta to potatoes with yoghurt dressing. Toss until well combined. Sprinkle with remaining pancetta and chives. Serve.
Note: If preferred thick Greek yoghurt can by used in this dressing instead of light sour cream.