Potato Salad with Bacon and Eggs

Cooking potatoes

Cook the potatoes (skin-on or skinless) in boiling salted water until tender. Drain, let cool, then cut into pieces.

Cook the eggs

Cook the eggs for 9 to 10 minutes in boiling water. Refresh them, peel them and then cut them into quarters.

Cooking the bacon

Dry fry the turkey bacon in a skillet until golden brown and crispy.

Make the dressing

Mix the mustard, vinegar, honey (if using), then whisk in the oil. Season with salt and pepper.

Assemble the salad

In a bowl, mix the potatoes, eggs, bacon, chopped red onions and parsley.

Drizzle with the dressing and toss gently.