Amanda Laird: Potato salad with pancetta and basil

Potato salad with pancetta and basil. Photo / Babiche Martens

Serves 4

500g jersey benne potatoes
100g pancetta
3 Tbs creme fraiche
2 tsp horseradish cream
zest and juice of one lemon
2 Tbs capers
½ cup basil leaves, roughly torn, plus a few leaves to garnish
Salt and freshly ground black pepper

1 Gently wash the potatoes and then boil until tender. Drain and let cool.

2 Tear the pancetta in pieces and fry in a hot pan until crispy.

3 Mix together the creme fraiche, horseradish cream, zest and juice, capers, basil plus the salt and pepper.

4 Combine the potatoes, pancetta and dressing together and serve with extra basil to garnish the salad.