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.