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Boil potatoes in chicken broth until just tender; drain, reserving broth, and set aside. Return broth to pan and reduce until just ⅔ cup remains. Pour over potatoes and toss gently.
Heat olive oil in a large skillet; add pancetta and sauté until crisp. Mix pancetta, celery, onion and scallion greens with potatoes. Fold in truffle oil and lemon juice. Serve chilled or at room temperature.
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