Market Baby Potato Salad - cooking recipe

Ingredients

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

Preparation

Start your potatoes in a pot of cold, salted water. Bring to a boil, then simmer till cooked through. Meanwhile:.
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.
Eat one of your delicious soft-boiled eggs with a little salt and pepper.
Cut your bacon into lardons. Cook on medium heat until nice and crispy. Drain out the fat.
Combine everything in a big bowl. Season.