š©āš³Ā Preparation
1. Cook the Potatoes
Place unpeeled potatoes in a pot of cold salted water. Bring to a boil and cook forĀ 15 to 20 minutes, until tender. Drain, let cool slightly, thenĀ peel and cut into thick slices.
2. Prepare the Hard-Boiled Eggs
Boil the eggs forĀ 8 to 10 minutes. Once done, run them under cold water, peel, andĀ cut into quarters.
3. Cook the Bacon
In a skillet (without added fat), fry theĀ bacon lardonsĀ forĀ 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 theĀ vinegar,Ā mustard, salt, and pepper. Slowly drizzle in theĀ olive oil, whisking continuously until the dressing is smooth and slightly emulsified.
5. Assemble the Salad
In a large bowl, combine theĀ potato slices,Ā eggs, andĀ bacon. Pour the vinaigrette over the top andĀ gently mixĀ to avoid breaking the ingredients.
6. Garnish & Serve
Sprinkle withĀ chopped chivesĀ just before serving. You can enjoy this saladĀ warmĀ for a more comforting feel, orĀ chilledĀ after 30 minutes in the fridge for more developed flavors.
ā±Ā Total Time
Prep:Ā 15 minutes
Cook:Ā 20 minutes
šØāš³Ā Chefās Tip
For extra flavor, addĀ chopped picklesĀ orĀ finely diced shallots. To make it a complete meal, toss in someĀ cooked green beansĀ orĀ cheese cubesĀ (like ComtĆ©, Cantal, or fetaāwhatever you like!).
