Instructions

• Method
• Add the potatoes to a large saucepan. Just cover with cold water and season generously with salt.
• Bring to the boil and cook for 10–15 minutes or until the potatoes are soft enough to fall off the end of a knife when poked.
• Drain the potatoes and leave them to cool to room temperature.
• Add the pancetta (if using) to a cold frying pan then place over a medium-high heat. Cook until golden-brown and crispy, then remove from the pan with a slotted spoon and leave on a plate lined with kitchen paper. Keep the fat that’s left in the pan.
• Set aside about a quarter of the spring onions and pancetta, then combine all the other ingredients (except the spuds) in a large bowl along with some of the pancetta fat. Mix well and season with salt and pepper to taste.
• Stir through the potatoes and serve, topping with the remaining spring onions and pancetta.