Market Baby Potato Salad

If you time it right, you can hustle and get everything chopped up before the potatoes finish cooking. But do yourself a favor and get some slab bacon—pre-sliced bacon is usually too thin to cut into proper lardons.

• Ready In: 30 mins
• Serves: 6
• Yields: 1 bowl

Ingredients

• 2  lbs baby potatoes, washed, halved
• 7  eggs
• 6  slices  thick-cut bacon
• 1⁄2 small red onion, finely diced
• 10  cornichons, thinly sliced
• 5  tablespoons mayonnaise
• 1 1⁄2 teaspoons Dijon mustard
• 1  teaspoon lemon juice
• 1⁄4 teaspoon  smoked paprika
•  fresh chives, minced
•  fresh thyme, picked
•  vinegar (for soft-boiling eggs)
•  salt and pepper, to taste

Directions

1. Start your potatoes in a pot of cold, salted water. Bring to a boil, then simmer till cooked through. Meanwhile:.
2. Soft-boil your eggs. Start the eggs in a pot with cold water, a splash of vinegar, and salt. Bring to a boil, then low simmer for four to five minutes. Immediately drain and rinse with cold water. Peel. Dice the eggs.
3. Eat one of your delicious soft-boiled eggs with a little salt and pepper.
4. Cut your bacon into lardons. Cook on medium heat until nice and crispy. Drain out the fat.
5. Combine everything in a big bowl. Season.