Creamy, Lemony Potato Salad

Need a potato salad to feed the masses? This is it! It’s creamy, zesty and has delicious crispy pancetta throughout.



  1. 1kg small Chat potatoes
  2. 10 thin slices mild pancetta
  3. 1/2 cup light sour cream
  4. 1 tsp Queen Natural Lemon Extract
  5. 1/2 tsp Dijon mustard
  6. 1 tbs finely chopped chives


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Combine sour cream, Lemon Extract, mustard and 2/3 of chives in a bowl. Season with salt and white pepper.

  4. Step 4

    Add 3/4 of the pancetta to potatoes with yoghurt dressing. Toss until well combined. Sprinkle with remaining pancetta and chives. Serve.

  5. Step 5

    Note: If preferred thick Greek yoghurt can by used in this dressing instead of light sour cream.