Capital salad

• 300 g (10 oz) waxy, firm-fleshed salad potatoes
• 4 eggs

Cook the potatoes in simmering water for 20 minutes, or until tender, then drain and slice. Meanwhile, heat another pan of water and, when just simmering, add the eggs. Bring to the boil for 30 seconds, place a lid on top then remove from the heat and leave to sit for 6 minutes. Rinse in cold water and, when cool enough to handle, shell the eggs.

Fry the lardons or streaky bacon in a pa