General: Serves 8.

750g baby potatoes

90ml olive oil

250g rindless back bacon, fat removed and cut into cubes

45ml wine vinegar

20ml prepared mustard

4 anchovy fillets, chopped

milled black pepper, to taste

2 extra big eggs, hard-boiled and chopped

100ml fresh chopped parsley

Boil potatoes in water until tender.

Peel and cut into quarters.

Heat oil and fry the bacon until crispy. Stir in vinegar, mustard and anchovies.

Add the potatoes and season with pepper.

Remove from heat and stir in the eggs and parsley.

Season to taste.

Serve hot.