Spud salad with crispy pancetta

No barbecue or summer spread would be complete without a good potato salad. This recipe combines new spuds, corn, salty pancetta with a touch of spice, and of course mandatory creamy dressing

  • 30 mins preparation
  • 30 mins cooking
  • Serves 8
  • Print
This recipe was first published in Taste magazine.
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  • 1.5 kilogram new potatoes, cut into 1.5cm dice
  • 2 corn cobs, husks on, soaked in cold water for 10 minutes
  • 10 to 12 strips pancetta
  • 3 tablespoon cider vinegar
  • 3 tablespoon dry white wine
  • 2 tablespoon olive oil
  • 3 tablespoon Dijon mustard
  • 400 gram sour cream
  • 1 small red onion, finely diced
  • 1/2 cup finely sliced spring onion
  • 1/2 cup store-bought marinated piquillo peppers, finely chopped
  • 1 tablespoon chipotle Tabasco


  • 1
    Preheat oven to 180°C. Preheat barbecue or a griddle pan on stovetop to medium.
  • 2
    Place potato in a large pot of cold salted water, bring to the boil and cook for 7-8 minutes.
  • 3
    Place corn in their husks on barbecue or griddle pan. Close the barbecue lid or cover pan with a lid and cook for around 15 minutes, then remove to cool.
  • 4
    Place pancetta on a wire rack on an oven tray and cook in the oven for 8-10 minutes or until crispy.
  • 5
    Pierce potato to check if tender, then drain into a large colander to cool slightly. Transfer cooked potato to a large bowl.
  • 6
    Once corn is cool, remove husks and cut off kernels, then add to the potatoes.
  • 7
    Place vinegar, white wine, olive oil and mustard in a small bowl and mix well. Pour dressing over potatoes and corn and mix to coat. Add sour cream, red onion, spring onion, peppers, chipotle and Tabasco, mix well and season to taste. Garnish with crispy pancetta and serve.

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