Ingredients
- 4 Vivaldi potatoes, cubed
- 370 g mayonnaise
- 300 g bacon rashers diced *to taste
- 100 g pancetta diced
Directions
- Boil potato until just tender. Drain and cool under cold water for 30 seconds.
- Refrigerate until cool.
- Meanwhile, cook the bacon and pancetta as desired and set aside.
- Add the mayonnaise and bacon mixture to the potatoes and mix through.
- Cover and refrigerate for at least 1 hour.
Serving size: 6
Recipe courtesy of bestrecipes.com.au