Potato salad with pancetta and basil
Photo by Babiche Martens
- Gently wash the potatoes and then boil until tender. Drain and let cool.
- Tear the pancetta in pieces and fry in a hot pan until crispy.
- Mix together the creme fraiche, horseradish cream, zest and juice, capers, basil plus the salt and pepper.
- Combine the potatoes, pancetta and dressing together and serve with extra basil to garnish the salad.