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