Who doesn’t like a potato salad? The more in it the better for me and it is a great way to use up left over potatoes. This is filling and has really comforting flavours in it.  Crispy bacon lovely roasted sweetcorn and sweet tomatoes. I never know whether the American’s or Germans invented it, but whoever did thank you.

Ingredients (serves 2)

• 1 pack of pancetta or bacon lardons
• 8 boiled new potatoes
• 1 corn on the cob
• 1 tbsp parsley, chopped
• 4 gherkins, sliced
• 6 cherry tomatoes, quartered
• small bag of baby salad leaves
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp honey mustard (or dijon mixed with a tsp of honey)
• 1 garlic clove, peeled and minced
• butter
• seasoning to taste

Directions

1. Heat the grill to high. Rub butter all over the sweetcorn. Grill for a couple of minutes on each side until golden brown in places. Leave to cool.
2. Heat a frying pan over a medium heat fry the pancetta or bacon lardons for a few minutes until they start to brown, once cooked leave to drain on kitchen paper.
3. Slice the sweetcorn by standing it up and slicing downwards.
4. Add the olive oil, vinegar, mustard and garlic to a jar. Shake or whisk well to combine set aside.
5. Add all the salad ingredients including the sweetcorn and pancetta but not the salad leaves into a bowl. Toss to combine. Season to taste.
6. Pour over the dressing and lightly toss again.
7. Share the salad between 2 serving bowls, top with the potato salad and serve. Enjoy.