-Steam 1 pound of new potatoes until tender when pierced with the tip of a knife. (They will be used whole.)

-Combine 1 TBS Dijon mustard, a pinch of sugar and 3 pinches of sea salt.

-Whisk in 1 TBS sherry vinegar, then 4 TBS of walnut oil.

-Stir in a 1 TBS cold water and a little pepper.

-Broil 8 thin slices of pancetta until crisp. Snap them into short pieces.

-Coarsely chop some chives.

-Spoon the warm potatoes into a serving dish, toss gently with the dressing then fold in the chives and pancetta.