600g scrubbed Kipfler or other salad potatoes, larger ones thickly sliced, smaller ones halved
2 small French shallots, thinly sliced
4 eggs, at room temperature
110mL olive oil
6 rindless streaky bacon rashers, or slices of speck
1 garlic clove, finely grated
1 Tbs lemon juice, or to taste
1 Tbs red wine vinegar
1 tsp Dijon mustard
1 handful coarsely chopped flat-leaf (Italian) parsley
1 small handful coarsely chopped dill
1 small handful chives, finely chopped
Combine the potatoes in a saucepan with plenty of cold salted water to cover generously. Bring to the boil over a medium–high heat and cook for 15–20 minutes until the potatoes feel tender when you pierce them with the tip of a sharp knife. Drain and return to the saucepan to steam, adding the sliced shallots so the heat from the potatoes softens them slightly.
Meanwhile, cook the eggs in a separate saucepan of boiling water for 7 minutes (this is for soft yolks – if you prefer your eggs firmer, cook for another minute or two). Drain, refresh under cold running water and peel.
While the potatoes are cooking, make the dressing. Heat 1 tbsp of the olive oil in a large frying pan over a medium–high heat. Cut the bacon or speck into 5 cm lengths, add to the pan and fry, turning occasionally, for 2–3 minutes until crisp, then transfer to a tray, keeping the fat in the pan. Return the pan to the heat, add the garlic and remaining oil and stir for about 30 seconds until the garlic is fragrant.
Remove from the heat, add the lemon juice, vinegar and mustard, season to taste and whisk to combine. Taste to check the acidity – you might want to add a squeeze more lemon, remembering the acidity will mellow once you’ve dressed the potatoes. When you’re happy with the balance, add the dressing to the potatoes, toss to combine and set aside to cool to room temperature.
To serve, add the bacon and eggs to the potato mixture along with the herbs, toss to combine and serve at room temperature.
Credits: Matt Moran's Australian Food by Matt Moran (Murdoch Books, RRP $45.00)
Photo Credits: Will Meppem.