1. To make the miso mayonnaise fry the bacon in a frypan over medium heat until crisp and golden. Allow to cool before chopping finely. Set aside.

2. Put the miso and vinegar in a bowl and whisk briefly to just combine. Gently add the egg yolk. Begin to whisk again, and gradually pour in the oil, whisking continuously until ribbons begin to appear and the mixture emulsifies and begins to thicken. (Alternatively, you can use a stick blender. Add the miso and vinegar, gently pour in the egg yolk, add the oil then place stick blender over yolk. Begin to blitz, slowly bringing the blender stick upwards towards you, until thick and creamy.)

3. Add the cooled, chopped bacon to the mayonnaise and use a stick blender to blitz, if like me, you prefer a smoother consistency. Alternatively, you can stir through the bacon bits. Place in the fridge until ready to use.

4. Boil potatoes in a large saucepan of salted water until tender, about 10-15 minutes. Drain and allow to cool completely.

5. If potatoes are on the larger size, cut into halves, then add to a large bowl with the coriander and bacon miso mayo. Very gently toss to combine.

6. Add the pancetta slices to a frypan placed over medium heat. Cook for 45 seconds to 1 minute per side or until crisp. Break into pieces and crumble over the potato salad mixture just before serving.

More salad updates from Katrina Meynink