Ingredients
| 500 g | Potatoes, (jersey benne) (Main) |
| 100 g | Pancetta |
| 3 Tbsp | Creme fraiche |
| 2 tsp | Creamed horseradish |
| 1 | Lemon, (zest and juice of) |
| 2 Tbsp | Capers |
| ½ cup | Basil leaves, (roughly torn, plus a few leaves to garnish) |
| 1 | Salt & freshly ground pepper |
Directions
- 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.