Market Baby Potato Salad

• 2 lbs baby potatoes, washed, halved
• 7 eggs
• 6 slices thick-cut bacon
• 1/2 small red onion, finely diced
• 10 cornichons, thinly sliced
• 5 tablespoons mayonnaise
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon lemon juice
• 1/4 teaspoon smoked paprika
• fresh chives, minced
• fresh thyme, picked
• vinegar (for soft-boiling eggs)
• salt and pepper, to taste

1. Start your potatoes in a pot of cold, salted water. Bring to a boil, then simmer till cooked through. Meanwhile:.
2. Soft-boil your eggs. Start the eggs in a pot with cold water, a splash of vinegar, and salt. Bring to a boil, then low simmer for four to five minutes. Immediately drain and rinse with cold water. Peel. Dice the eggs.
3. Eat one of your delicious soft-boiled eggs with a little salt and pepper.
4. Cut your bacon into lardons. Cook on medium heat until nice and crispy. Drain out the fat.
5. Combine everything in a big bowl. Season.

baby potatoes, eggs, bacon, red onion, cornichons, mayonnaise, mustard, lemon juice, paprika, fresh chives, fresh thyme, vinegar, salt

Taken from www.food.com/recipe/market-baby-potato-salad-430532 (may not work)