Simple But Tasty Potato And Pancetta Salad - cooking recipe

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

Preparation

Steam the new potatoes in their skins. Put aside to cool down.
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.
Peel the potatoes now that they have cooled down then mix with the pancetta, oinon and chives. Leave the mixture to cool fully.
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.
Fold the potato mixture into the mayo and oil and chill until needed.