Dressing

• ½ cup mayonnaise
• 1 tablespoon lemon juice
• 2 teaspoons red wine vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons caster sugar

Potato Salad

• 700g baby potatoes
• 5 eggs
• 1 tablespoon olive oil
• 200g bacon rashers, rind removed, chopped
• 1 small red onion, finely chopped
• 1 bunch chives, chopped
• ¼ cup roughly chopped dill
• Cracked pepper and sea salt flakes

Dressing

1. Make dressing by whisking all ingredients in a bowl. Cover and refrigerate.

Potato Salad

1. Wash potatoes and place in a microwave safe bowl (do not dry, keep water clinging to them). Cover with wet paper towel or microwave safe plastic wrap. Microwave on high for 7-8 minutes or until tender when pierced with a knife. Place in cold water to cool. Drain. Cut in half or small pieces if potatoes are large.
2. Place the eggs in a saucepan of cold water. Place the pan over medium heat, bring to a gentle simmer, gently stirring the eggs constantly in a clockwise direction. The movement of the water helps to centre the yolks.
3. Simmer the eggs 5 minutes for medium boiled eggs for 8 minutes if you want them firmer. Use a slotted spoon to remove the egg from the water. Transfer to a bowl filled with ice to cool. Peel and cut into slices. Set aside.
4. Heat oil in a large, frying pan over a medium heat. Add bacon. Cook, stirring for about 5 minutes or until golden. Remove from the pan and drain on paper towel.
5. Reserve a tablespoon of each the chives and dill for garnish. Combine potatoes, bacon, onion, remaining chives, remaining dill and half of the egg slices. Pour ¾ of the dressing over salad and stir gently until combined. Arrange remaining egg slices in salad. Drizzle with remaining dressing.
6. Serve sprinkled with reserved chives and dill. Season with cracked pepper.