Ingredients
Preparation
Step 1
Steam 14 ounces (400g) of new season’s waxy or floury potatoes until tender when pierced with the tip of a knife. Leave the skins on. They will be used uncut, so you need them to be as small as possible.
Step 2
Put a tablespoon of Dijon mustard in a small bowl with a pinch of sugar and three pinches of sea salt. Whisk in a tablespoon of sherry vinegar, then four of walnut oil. Stir in a tablespoon of cold water and a little pepper.
Step 3
Broil eight thin slices of pancetta until crisp. Snap them into short pieces. Coarsely chop a little parsley.
Step 4
Spoon the warm potatoes into a serving dish, toss gently with the dressing, then fold in the parsley and pancetta.
