potatoes in a large saucepan and cover
with cold water. Cover and bring to the
boil over high heat. Remove the lid and
boil for 25 minutes or until the
potatoes are just tender when tested
with a skewer. Drain in a colander and
set aside to cool slightly.
Meanwhile, place the eggs in a small
saucepan of cold water. Bring to the
boil over high heat. Reduce heat to
medium and gently boil, uncovered, for 8
minutes. Drain and place under cold
running water until cool enough to
handle. Peel and set aside to cool.
bacon in a large non-stick frying pan,
stirring often, over medium-high heat
for 4-5 minutes or until light golden
and crisp. Transfer to a plate lined
with paper towel to cool.
the mayonnaise, place egg yolks,
mustard, lemon juice and garlic in the
bowl of a food processor and process
until combined. With the motor running,
gradually add oil in a thin, steady
steam and process until thick and pale.
Taste and season with salt and pepper,
and add a little extra mustard, if
desired. Cover and place in the fridge
potatoes are cool enough to handle, peel
and cut into large chunks. Place in a
large bowl and place in the fridge for
20 minutes or until cooled to room
cooled eggs and combine with the bacon,
green shallots and chives. Add the
mayonnaise to the potatoes and season
well with salt and pepper. Toss gently
transfer half the potatoes to a serving
bowl and sprinkle with half the egg
mixture. Top with the remaining potatoes
and then the remaining egg mixture.
Sprinkle with a little extra pepper, if