Rustic Potato Salad with Crispy Lardons and Farmers’ Eggs

In a large saucepan of salted water, cook the unpeeled potatoes for 20–25 minutes until tender. Once warm, peel and dice them.

Boil the Eggs:

Place eggs in boiling water for 8–10 minutes. Chill in cold water, peel, and cut into quarters.

Cook the Lardons:

In a hot frying pan, stir the lardons until golden and crispy. Drain on paper towels.

Prepare the Dressing:

Mix white wine vinegar, olive oil, salt, and pepper in a small bowl.

Assemble the Salad:

In a large salad bowl, combine the diced potatoes, crispy lardons, boiled eggs, and red onion if using.

Dress the Salad:

Pour the dressing over the salad and gently mix to coat all ingredients.

Garnish and Serve:

Sprinkle with fresh chopped parsley for freshness. Serve warm or at room temperature.

Serving and Storage Tips