Potato and Kūmara Salad with Herby Lemon Mayo and Pancetta

, from Issue #101, page 57. January, 2022
Photography Olivia Galletly.
    Potato and Kūmara Salad with Herby Lemon Mayo and Pancetta

    Glam up your classic potato salad with a zingy herb mayo and crispy pancetta. Perfect for feeding a crowd.  

    Serves: 4-6

    INGREDIENTS

    350 grams new potatoes, halved
    2 large kūmara, peeled
    and cut into 3cm cubes
    2 tablespoons olive oil
    sea salt and ground pepper

    Herby Lemon Mayo
    ⅔ cup good-quality egg mayonnaise
    ⅓ cup sour cream
    ¼ red onion, finely diced
    ¼ cup fresh chopped herbs, e.g., dill, parsley, chives
    3 gherkins, finely cubed
    1 teaspoon roughly chopped capers
    ½ teaspoon finely grated lemon zest
    1 tablespoon lemon juice

    To serve
    80 grams sliced pancetta

    Equipment: Line an oven tray with baking paper.

    METHOD

    Preheat the oven to 190°C fan bake.

    Toss the potatoes and kūmara in olive oil and season well. Place on the oven tray and bake for 35 minutes, or until golden and cooked through. Set aside to cool.

    HERBY LEMON MAYO: In a bowl, combine all ingredients.
    Season with salt and pepper.

    TO SERVE: Place the pancetta on a lined baking tray and grill until golden and crispy, flipping halfway through cooking.
    Drain on a paper towel, then chop into bite-sized pieces. Toss the potatoes and kūmara through the mayo and half of the pancetta. Place in a serving bowl and top with remaining pancetta.

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    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.