Market Baby Potato Salad Recipe

• 1 1/2 pounds baby potatoes, washed*
• 6 eggs
• 5 slices thick-cut bacon
• Celery hearts from one bunch celery, washed, thinly sliced
• 1/2 small red onion, finely diced
• 10 cornichons, thinly sliced
• 4 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1/4 teaspoon smoked paprika
• Fresh chive, minced
• Fresh thyme, picked
• Vinegar (for soft-boiling eggs)
• Salt and pepper, to taste
• * Ideally, all of your potatoes will be nice and small. If you have some bigger ones, just cut them up get everything at an even size.

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, celery, red onion, cornichons, mayonnaise, mustard, lemon juice, paprika, fresh chive, fresh thyme, vinegar, salt, potatoes

Taken from www.seriouseats.com/recipes/2008/07/market-baby-potatoes-salad-bacon-cornichons-recipe.html (may not work)