1 kg nicola potatoes, washed but not peeled
6 spring onions, sliced
½ cup parsley leaves, chopped
½ cup dill, chopped
1 clove garlic, crushed
6 hard-boiled eggs, peeled and roughly chopped
½ cup cornichons, chopped
¼ cup sherry vinegar
Freshly ground black pepper
3 tbsp Dijon mustard
½ cup extra-virgin olive oil
Bacon, chopped and fried (optional)
Put the potatoes into a large saucepan of cold, salted water. Throw in a few mint leaves and bring to the boil. Lower the heat and simmer until tender. This will take up to 50 minutes, depending on the size of the potato. When the potatoes are cooked, tip them into a colander to drain.
Meanwhile, add all of the remaining ingredients to a mixing bowl and stir to combine.
Cut the potatoes in 3-4cm cubes and toss in the dressing while still warm. Toss gently so that everything is evenly coated with the dressing, and season to taste.
Serve warm or chilled.