Contributed By: Unknown at the moment

Time:

Total: About 1 hour
Prep: About 30 minutes
Cook: About 30 minutes

Ingredients:

Dressing:
1 cup good quality mayonnaise
1/2 cup sour cream
3 cloves garlic, crushed
2 teaspoons dijon mustard
finely grated zest of 1 lemon
1 tbsp freshly squeezed lemon juice
3 tablespoons chopped chives (reserve 1 tablespoon for garnish)
1/2 small red onion, finely chopped (reserve 1 tablespoon for garnish)
sea salt and freshly ground black pepper
Other:
6 free range eggs
700 grams Wilcox Perlas Potatoes
80 grams pancetta or streaky bacon, chopped
20 spears asparagus (or green beans)
1 cup lightly toasted pine nuts

Preparation:

Bring a pot of water to boil, add the eggs and cook for 8 minutes.
Drain well then leave to cool in cold water.
Bring a second big pot of water to boil, add the potatoes and cook for about 16-18 minutes until the potatoes are just cooked.
You want them to still have a firm texture, not to be soft or flaky.
While the potatoes are cooking fry the pancetta or bacon until crispy.
Place mayonnaise and sour cream in a bowl and whisk until smooth.
Stir in remaining dressing ingredients and check for seasoning with salt and pepper.
Drain the potatoes well, slice larger ones in half and immediately put in a container with the cooked pancetta and mix in a third of the dressing so that the garlicky lemon flavours infuse into the potatoes.
Cool in the fridge. (Salad can be made up to this point and refrigerated for up to 6 hours).
To prepare the asparagus, halve them length-ways then drop into a frying pan of boiling water for 2-3 minutes — I like them to still have a little firm crunch.
Drain well, refresh under cold running water and wrap in a paper towel then store in the fridge until serving.
To serve stir through the remaining dressing to refresh the salad, chop the eggs (reserving a couple of the yolks to crumble on as garnish), stir through with most of the asparagus and pine nuts.
Transfer the salad to a serving bowl and garnish with reserved asparagus, pine nuts, egg yolks, chives and red onion.

Cooking:

As described above.