Bring a pan of salted water to a boil. Peel 1 3/4 pounds of baby potatoes and chop any larger ones in half, leaving the smaller ones whole. When the water is boiling, add the potatoes to the pan and bring back to a boil for about 10 to 15 minutes, depending on the size of your potatoes. Test them with the point of a knife to make sure they’re cooked through. As soon as they’re ready, drain them well in a colander and put them into a bowl. The trick is to dress the potatoes while they are still hot. Mix 6 tablespoons of extra virgin olive oil and 2 tablespoons of lemon juice in a bowl. Season with sea salt and freshly ground black pepper and stir well. Toss the hot potatoes in the dressing. Serve right away, as it is or move on to the next steps…
Finely chop a small bunch of fresh chives and sprinkle them over the potatoes. Toss well before serving.
Toss the dressed potato salad and chives with the zest of 1 lemon and 1/4 cup of natural yogurt.
Put a frying pan on the heat and add a splash of olive oil. Thinly cut slices of smoked bacon or pancetta, preferably free-range or organic, into small pieces and add to the pan. Toss and cook for 2 to 3 minutes, or until the bacon is crispy and golden. Remove from the heat. Sprinkle over your potato salad and serve.