Ingredients
- 500 g charlotte potatoes
- 7.5 cl of olive oil
- 1 chopped onion
- 1 clove of crushed garlic
- 17.5 cl of chicken broth
- 2 teaspoon(s) of Dijon mustard
- 2 tablespoon(s) of cider vinegar
- 1/2 teaspoon crushed black pepper
- 15 g chives: 10 g chopped, 5 g in 1.5 cm sections
- 75 g smoked pancetta, diced
- 1 teaspoon(s) of paprika
- 1/4 seeded and diced cucumber
-
salt
Preparation
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Put the potatoes in a saucepan, cover with water, add salt and bring to the boil. Reduce heat to low, cover and cook for 20-25 minutes. Drain, peel and cut into slices.
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Heat 2 tbsp. tablespoon of oil in a frying pan, brown the onion until caramelized. Add the garlic and broth, let simmer, set aside.
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Add the mustard, vinegar, 1/4 tsp. teaspoon of salt, pepper and 2 tbsp. tablespoon of oil. Mix with a whisk, pour over the hot potatoes. Leave to rest for 2 hours, add the chives.
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Wipe the frying pan, heat it over medium heat. Add the pancetta and cook for 10 minutes until crispy.
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Place the pancetta on absorbent paper, leaving a little fat in the pan.
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Add the remaining oil to the frying pan, with the paprika. Stir for 30 seconds, then remove from heat.
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Stir the cucumber into the potatoes, then transfer the salad to a platter. Garnish with crumbled pancetta and chives. Pour in the paprika oil and serve.
