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

10 min
20 min


  1. 1kg small Chat potatoes
  2. 10 thin slices mild pancetta
  3. 1/2 cup (125ml/g) 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.

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