BBQ’s best friend – Mumbai Potato Salad with Chilli & Crisp Pancetta
So simple, so yum and a must for any BBQ.
And since it's Christmas, this is our present to you…
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.