Creamy, Lemony Potato Salad

Method

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.