👩🍳 Preparation
1. Cook the Potatoes
Place unpeeled potatoes in a pot of cold salted water. Bring to a boil and cook for 15 to 20 minutes, until tender. Drain, let cool slightly, then peel and cut into thick slices.
2. Prepare the Hard-Boiled Eggs
Boil the eggs for 8 to 10 minutes. Once done, run them under cold water, peel, and cut into quarters.
3. Cook the Bacon
In a skillet (without added fat), fry the bacon lardons for 5 to 7 minutes, until golden and crispy. Drain on paper towels to remove excess grease.
4. Make the Vinaigrette
In a small bowl, whisk together the vinegar, mustard, salt, and pepper. Slowly drizzle in the olive oil, whisking continuously until the dressing is smooth and slightly emulsified.
5. Assemble the Salad
In a large bowl, combine the potato slices, eggs, and bacon. Pour the vinaigrette over the top and gently mix to avoid breaking the ingredients.
6. Garnish & Serve
Sprinkle with chopped chives just before serving. You can enjoy this salad warm for a more comforting feel, or chilled after 30 minutes in the fridge for more developed flavors.
⏱ Total Time
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Prep: 15 minutes
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Cook: 20 minutes
👨🍳 Chef’s Tip
For extra flavor, add chopped pickles or finely diced shallots. To make it a complete meal, toss in some cooked green beans or cheese cubes (like Comté, Cantal, or feta—whatever you like!).
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