Instructions: To make the vinaigrette, dissolve the seasoning and sugar in the vinegars and then whisk in the oil, adding it gradually. Stir in the shallot and then set aside to rest for 30 minutes to let the flavours develop.

Boil the potatoes in their skins until tender but still firm - they should be slightly waxy in the middle but not overcooked and falling apart. Drain and refresh in cold water. When lukewarm, skin and dice them into 1cm chunks. Set aside.

Pan-fry the bacon in the olive oil until well-done but not crispy. Drain on kitchen paper. Combine with the potatoes and spring onions. Peel the warm eggs and cut into large chunks.

Add the eggs to the potato mixture with enough vinaigrette to bind them together. Arrange the potato salad on a bed of salad leaves, sprinkle with chopped chives and, if you like, a dash of neat balsamic vinegar on top.

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