Simple but Tasty Potato and Pancetta Salad

Ingredients

• 1 kg new potato
• 3 shallots
• 20 g fresh chives
• 200 g pancetta
• 5 tablespoons low-fat mayonnaise
• 3 tablespoons extra virgin olive oil
• cayenne pepper
• black pepper

Directions

1. 1

   Steam the new potatoes in their skins. Put aside to cool down.

2. 2

   While the potatoes cool cook the pancetta until crispy (cook in it's own fat that it releases, no added oil). I use smoked pancetta for a nice flavour but unsmoked is fine. Once crispy add the finely chopped shallots and chives for the last 2 minutes only so they are partly cooked but still with "crunch" not fully softened.

3. 3

   Peel the potatoes now that they have cooled down then mix with the pancetta, oinon and chives. Leave the mixture to cool fully.

4. 4

   Mix the mayonnaise, (I use extra light as I like to limit the fat but you can use normal if you prefer) with the extra virgin olive oil, a good shake of cayenne pepper and plenty of ground black pepper to season.

5. 5

   Fold the potato mixture into the mayo and oil and chill until needed.