No mayo potato salad.

(There are no amounts listed because that is just how Pete is, but it’s easy to figure out.)
Ingredients
Guanciale-cured pork jowl—you can sub pancetta or bacon cut into lardons or cubes
New potatoes cut into large one-bite pieces
Dressing
Minced shallot
Green onion cut into sturdy rounds
Grainy mustard to taste, but do not be stingy—and it should be really good mustard
Good olive oil
Grape seed oil (if you want to lessen the olive-y quality) I use about 50/50
Red wine vinegar (preferably a rough and rustic Italian variety) to taste
Salt and pepper

Notes
You want this dish to be homey—not too contrived. And don’t even try to leave out any of the fat!
Method
No matter which pork product you settle on, blanch the lardons for about 30-45 seconds in boiling water—drain and cook slowly over low heat in one layer until brown and crispy.  Reserve lardons and save rendered fat when done.  While lardons are lardoning, clean and cut potatoes and cook in well salted water until they are thoroughly done (this is actually a trick from my mom’s potato salad—most potatoes are cooked al dente which is totally wrong for salad—you want the outer layer to almost “melt” into the salad forming its own binder for all the dressing).  When the potatoes are done, drain and let them dry for about 2-5 minutes.  Combine dressing ingredients including reserved fat, and spoon into the potatoes—taste and adjust. Add lardoons and taste. You want to mix it enough so that the sharp edges wear off the potatoes , but not so much that they disintegrate.