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Add the potatoes to a large saucepan. Just cover with cold water and season generously with salt.
Bring to the boil and cook for 10–15 minutes or until the potatoes are soft enough to fall off the end of a knife when poked.
Drain the potatoes and leave them to cool to room temperature.
Add the pancetta (if using) to a cold frying pan then place over a medium-high heat. Cook until golden-brown and crispy, then remove from the pan with a slotted spoon and leave on a plate lined with kitchen paper. Keep the fat that’s left in the pan.
Set aside about a quarter of the spring onions and pancetta, then combine all the other ingredients (except the spuds) in a large bowl along with some of the pancetta fat. Mix well and season with salt and pepper to taste.
Stir through the potatoes and serve, topping with the remaining spring onions and pancetta.