BBQ’s best friend – Mumbai Potato Salad with Chilli & Crisp Pancetta

Ingredients:

• 1kg Red Potato or cocktail potatoes – Diced / cut into 1cm thick discs, steamed till tender and slightly cooled down.
• 150g Pancetta – thinly slices – Baked in the oven on 180c for 7-10 minutes till crisp
• 2 Tablespoon currants – soaked in 3 tablespoons of white wine vinegar  –  microwave for 2-3 minutes or until the currants have plumped up with vinegar. set aside to cool. We will use the vinegar in the dressing.
• 3 Stalks Spring onion – finely chopped
• 1/2 bunch coriander – leaves plucked + stalks finely chopped
• 1-2 Red Hot Chilli – thinly sliced (optional)
• 4 Tablespoons Mayonnaise
• 1 Teaspoons Keen Curry powder
• 1 Tablespoon honey
• 1 Tablespoons White wine vinegar (reserved from currants)
• 2 pinches Himalayan Salt
• Cracked Pepper to taste

Method:

1. In a large bowl, whisk mayonnaise, curry powder, honey, white wine vinegar and salt and till smooth.
2. Add the potatoes into the mayo mix bowl and coat well.
3. Gently mix the currants in.
4. Mix the crisp Pancetta in (it will break a bit and that’s ok).
5.  Gently mix in herbs and chilli, make sure not to bruise the herbs.
6. Place the salad in a large bowl and crack pepper on top.
7. Enjoy while warm ??

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