Cajun Potato Salad
Spicy, creamy potato salad with spring onions and crispy pancetta. Sure to liven up your summer spreads.
Print Pin RateServings: 8
Ingredients
- 800 g Baby potatoes
- 200 g Mayo
- 150 ml Yoghurt
- 1 tbsp Cajun spice
- 100 g Spring onions sliced
- 150 g Pancetta
- 10 g Parsley chopped
Instructions
- Start by cutting the baby potatoes into quarters so they’re all roughly the same size.
- Drop them into a pan of salted boiling water and cook until tender.
- Drain them in a colander and run them under cold water until cool.
- Fry the pancetta in a dry frying pan over a medium to high heat until crispy. Drain the fat.
- Tip the potatoes into a large mixing bowl and add the mayo, yoghurt, Cajun spice, spring onion, pancetta, and parsley.
- Stir until well combined.
- Pile high in a salad bowl and serve alongside a barbecue or summer spread.
1 comments on “Cajun Potato Salad”
Absolutely gorgeous. Made with chorizo instead of pancetta.