Loaded salads

Zesty yoghurt potato salad with salmon

SERVES 4 PREP AND COOK TIME 35 MINUTES

1kg waxy baby potatoes, scrubbed, halved lengthways
100g pancetta
1 tablespoon olive oil
4 x 150g skinless salmon fillets, pin-boned
2 stalks (300g) celery, trimmed, sliced on the diagonal

ZESTY YOGHURT DRESSING

½ cup (140g) Greek yoghurt
½ bunch chives, chopped finely, plus extra to serve
1 teaspoon finely grated lemon rind, plus extra to serve
1 tablespoon lemon juice
1 tablespoon Dijon mustard

1 Cook potatoes in a large saucepan of salted boiling water for 10 minutes or until tender; drain. Cover to keep warm.

2 Heat a non-stick frying pan over medium heat. Cook pancetta for 3 minutes each side or until crispy; drain on paper towel.

Wipe frying pan clean. Heat oil in cleaned pan over medium heat; cook salmon for 3 minutes each side for medium-rare or until cooked as desired.