Ottolenghi’s potato salad - delicious. magazine

Ingredients

• 500g pink fir or charlotte (or other waxy) potatoes
• 5 tbsp olive oil
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 175ml chicken stock
• 2 tsp dijon mustard
• 2 tbsp cider vinegar
• 1¼ tsp salt
• ½ tsp black peppercorns, roughly crushed
• 15g chives: 10g finely chopped and 5g cut into 1.5cm lengths
• 75g diced smoked pancetta
• 1 tsp paprika
• ¼ cucumber, halved lengthways, deseeded and cut into 0.5cm cubes