- Cook the potatoes in boiling water until fork tender, drain and cool completely.
- Cook pancetta until crispy, remove from fat and place on a paper towel.
- In a large bowl whisk together Dijon mustard, anchovy paste, lemon juice, red wine vinegar, mayonnaise, canola oil, parmesan cheese and ground pepper.
- Into the dressing add the cooled cooked potatoes, pancetta and Romaine lettuce.
- Serve immediately.
TIP: If you want to make this recipe ahead, leave out the Romaine lettuce. Just before you serve it add in the Romaine and toss to combine.