Step 1

Cook potatoes in a large saucepan of salted boiling water for 10 minutes or until tender. Drain. Keep warm.

Step 2

Meanwhile, heat a non-stick frying pan over medium heat. Cook pancetta for 3 minutes each side or until crispy. Drain on paper towel.

Step 3

To make the zesty yoghurt dressing, place ingredients in a screw-top jar, then season; shake well.

Step 4

Place potatoes in a large bowl with celery and half the dressing; toss to coat well.

Step 5

Serve potato salad on a large platter, topped with flaked fish and crispy pancetta; sprinkle with extra chives and extra lemon rind. Serve with remaining dressing.