4 XL free range eggs
4 Tbsp apple cider vinegar
2 Tbsp Staffords Dijon Mustard
1 tsp honey
⅓ cup olive oil
1 cup mixed herbs, dill & parsley work well
2 Tbsp chopped fresh chives
Salt and pepper, to taste
1kg baby potatoes, halved
250g streaky bacon
Preheat oven to 180˚C.
Lay the bacon in an even layer on a tray lined with baking paper.
Bake for ± 20 minutes until the bacon is crisp. Drain, cool and roughly chop.
Cook eggs in a large saucepan of boiling water for 6.5 minutes.
Drain and transfer to a bowl of ice water. Chill until cold.
Drain, peel and set aside.
Boil potatoes in salted water until tender, 15-20 minutes, depending on size.
Drain and let cool.
Whisk vinegar, mustard, and honey in a large bowl.
Whisking constantly, gradually add the olive oil.
Whisk until emulsified. Season with salt and pepper.
Add the potatoes to the mustard vinaigrette and toss gently to combine.
Add in the herbs and mix.
Place dressed potatoes onto a serving platter.
Scatter with bacon, herbs and halved eggs.