1. Cut potatoes into 2cm pieces. Boil, steam or microwave until tender. Drain and cool.
2. Place eggs in a large saucepan, in a single layer. Cover with 3cm of water. Bring to boil over a high heat. Remove from heat. Cover pan and stand for 12 minutes. Fill a medium bowl with 1 litre iced water. Transfer eggs to iced water. Stand for 5 minutes. Drain.
3. Crack eggs on a chopping board. Peel away shell. Chop eggs coarsely.
4. Heat a medium frying pan. Add bacon. Cook, stirring, until crisp. Drain on absorbent paper. Cool.
5. To make dressing, place ingredients in a small bowl. Whisk until smooth.
6. Place potatoes, eggs, bacon and dressing in a large bowl.
Toss gently to combine.
7. Garnish with fresh chives.

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