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On the continent, the eggs in this recipe are called "smiling eggs". The salad can be an accompaniment to a barbecue, your favorite meat or served as a light lunch. -- EclecticCooking.com

Ingredients:

1 1/2 lbs small, new potatoes
2 Tbsp good olive oil
1 Tbsp white wine vinegar
Salt and freshly ground pepper
5 oz (150 g) streaky bacon
6 eggs
1 Cup Creme fraiche (or Greek yogurt)
1 little bunch tarragon
2 Tbsp freshly chopped chives
1/2 Cup (1dl) cream
1 Tbsp lemon juice
Small head of Romaine, mixed or your favorite lettuce

Directions:

Scrub the potatoes, boil them for 15 minutes, turn off the heat and let them rest for 3-4 minutes in the hot water. Pour off the hot water and let the potatoes cool. When they are cooled, cut them in cubes (quarters are a good size). Mix the olive oil, white wine vinegar, salt and pepper and pour this dressing over the potatoes and set aside for 30 minutes.

Fry the bacon crispy, drain on paper towels. Cut the bacon strips into two or three pieces. Cook the eggs for about 7 minutes (they should not be completely hard) and rinse them with cold water to stop the cooking. Peel the potatoes. Mix the crème fraiche (or Greek yogurt) with the chopped tarragon and chives. Whip the cream and add to the creme fraiche mixture.

Rinse and dry the lettuce, tear into bite-sized pieces and place on a large, flat platter. Top the lettuce with the potatoes, then the bacon. Cut the eggs in half and arrange them in the salad. Sprinkle a little coarse sea salt, freshly ground black pepper and some chopped parsley over the salad. Serve the creme fraiche (or yogurt) dressing in separate bowls.

(Serves 6-8)

Potato Salad Continental. To import, drag image to your MacGourmet recipe box.

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