To bulk this salad further, add a handful of salad greens.
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Ingredients
Zesty yoghurt dressing
Method
1
Cook potatoes in a large saucepan of salted boiling water for 10 minutes or until tender. Drain. Keep warm.
2
Meanwhile, heat a non-stick frying pan over medium heat. Cook pancetta for 3 minutes each side or until crispy. Drain on paper towel.
3
To make the zesty yoghurt dressing, place ingredients in a screw-top jar, then season; shake well.
4
Place potatoes in a large bowl with celery and half the dressing; toss to coat well.
5
Serve potato salad on a large platter, topped with flaked fish and crispy pancetta; sprinkle with extra chives and extra lemon rind. Serve with remaining dressing.
Test Kitchen tip
If you have leftover roast potatoes, use these instead of cooking them. You can also use leftover diced ham in place of pancetta. No chives on hand? No sweat! Add either a small finely chopped eschalot or green onion.
