You can replace dressing with any bottled creamy salad dressing, if you prefer. Eggs can be boiled to your liking, up to two days ahead. Keep refrigerated.
400g chat potatoes
200g packet streaky bacon rashers, thinly sliced
1 bunch asparagus, trimmed, halved
6 boiled eggs, peeled, halved
1 baby cos lettuce, base trimmed, leaves separated, large leaves torn
2 tblsps dijonnaise
1⁄2 cup whole egg mayonnaise
2 tblsps nely chopped fresh chives, plus extra to garnish
1⁄4 cup water
Salt and cracked black pepper, to taste
Boil, steam or microwave potatoes until tender. Drain. Cool slightly. Thickly slice and place in a large bowl.
2 To make dressing, combine all ingredients in a jug.
3 Meanwhile, heat an oiled, medium, non-stick frying pan over a high heat. Add bacon. Cook, stirring occasionally, for about 2 to 3 minutes, or until crisp. Drain on absorbent kitchen paper.
4 Add asparagus to same pan over a medium heat. Cook, stirring, for 30 seconds. Add 2 tblsps water. Cook, stirring for a further 30 seconds, or until just tender.
5 Add asparagus and bacon to potatoes with half the dressing. Toss gently to coat.
6 To serve, arrange lettuce on a serving platter. Top with potato mixture and eggs. Drizzle with remaining dressing. Garnish with extra chives and pepper.