Potato Salad with Chilli Crisp Pancetta | Cellar & Pantry

Ingredients

• 1kg Red Potato or cocktail potatoes – Diced / cut into 1cm thick discs, steamed till tender and slightly cooled down.
• 150g Pancetta – thinly slices – Baked in the oven on 180c for 7-10 minutes till crisp
• 3 Stalks Spring onion – finely chopped
• 1/2 bunch coriander – leaves plucked + stalks finely chopped
• 1-2 Red Hot Chilli – thinly sliced (optional)
• 4 Tablespoons Mayonnaise
• 1 Teaspoons Keen Curry powder
• 1 Tablespoon honey
• 1 Tablespoons White wine vinegar (reserved from currants)
• 2 pinches Himalayan Salt
• Cracked Pepper to taste