Place the potatoes in a large saucepan and cover with cold, salted water. Bring to the boil. Cook for about 15–20 minutes, or until the potatoes feel tender when you pierce them with the tip of a sharp knife.

Drain and return to the saucepan with the shallots. Cover with lid and allow to steam from the residual heat of the potatoes. 

Meanwhile, cook the eggs in a separate medium saucepan of boiling water for about 6 minutes (for soft boiled). Drain, refresh under cold running water. Peel and halve.

Heat 1 tbsp of the oil in a large frying pan over medium-high heat. Add bacon. Cook, stirring occasionally, for about 2-3 minutes, or until golden and crisp. Remove from pan, reserving the bacon fat in the pan. 

To make the dressing, return the pan to the heat, add the garlic and remaining oil and stir for about 30 seconds, or until garlic is fragrant. Remove from the heat, add the lemon juice, vinegar and mustard. Season with salt and pepper and whisk to combine. (Taste to check the acidity – you might want to add a squeeze more lemon, remembering the acidity will mellow once you’ve dressed the potatoes). When you’re happy with the balance, add the dressing to the potatoes, toss to combine and set aside to cool to room temperature. 

To serve, add the bacon and eggs to the potato mixture along with the herbs. Toss to combine and serve at room temperature.