Preheat the oven to 220C (fan).

Cut the potatoes into a chunky dice, approx. 1.5cm cubes. Pop them into a bowl, drizzle over the olive oil and add the salt and pepper. Stir to coat.

Tip the potatoes into an oven tray, then roast them for 50 minutes, turning them over halfway through. They should be golden and crispy when they come out.

Add them to a mixing bowl and leave them to cool down slightly. Meanwhile, add the pancetta to a cold pan, then cook it over a high heat until it’s crispy. Take it off the heat and drain any fat.

Once the potatoes have cooled slightly, add the mayonnaise, crispy pancetta, red onion, spring onion, chives, garlic, and Dijon mustard. Mix it until it’s well combined.

Pile it up high in a salad bowl and serve alongside any other dishes you’ve made. Enjoy.