Ingredients
4 slices bacon
1 1/2 pounds halved fingerling potatoes
Lemon juice
Dijon mustard
Chopped fresh parsley
4 eggs
Preparation
Cook bacon until crisp, then crumble. Toss 1 tablespoon bacon fat with potatoes and roast at 450 degrees, about 30 minutes. Toss potatoes with bacon and dress with lemon juice, mustard, and parsley; season. Soft-cook eggs and serve on potato salad.
