Warm or cold potato salad

This is an adaptation of another Nigella Express recipe (changes noted below). We have changed quantities and some of the ingredients. It all depends on what you have in the fridge at the time ☺ It goes perfectly with barbq meat and cucumber salad. Feeds 4-6.

Foodstuff you will need:
Baby new potatoes – as many as you think people want to eat (scrubbed not peeled)
1 peeled and chopped onion – Nigella uses raw spring onions
Olive oil
1-2 small boxes of cubed smoked pancetta (luckily pancetta is plentiful in Italy and we prefer to buy it from the deli counter as opposed to the pre packaged version; 4 thick slices will be plenty) Nigella uses streaky bacon _ something we cannot find in our local Italian store.
1 tablespoon Dijon mustard – Nigella uses wholegrain.
1-2 teaspoons of white wine vinegar

Equipment:
Chopping board and sharp kitchen knife
Large saucepan
Large bowl
Serving bowl

How to throw it together
Boil potatoes until tender (20 mins in salted water) Cut in half if too large.
Drain and place in large bowl
If you prefer raw spring onions, chop and add at this stage. If you prefer cooked onion follow step below
Heat the oil in the potato saucepan and cook the onion
At the same time, cook the pancetta (in same pan) until crispy.
Remove from heat. Add vinegar and mustard. Stir.
Toss with potatoes in large bowl and transfer to serving bowl
Eat immediately or leave to cool. You can also store in fridge.
This also keeps well for a day or so in the fridge in an airtight container.


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