Spicy potato salad | Women's Weekly Food

Ingredients

• 1.5kg large kipfler potatoes, scrubbed, cut into large chunks
• 6 eggs
• 8 rashers streaky bacon (240g)
• 2 baby cos lettuce (360g), outer leaves discarded
• 1 cup flat-leaf parsley leaves, chopped coarsely
• ¼ cup tarragon leaves chopped coarsely
• PICKLED SHALLOTS
• 4 large red shallots (130g), sliced thinly
• 1/3 cup (80ml) red wine vinegar
• 1 ½ tablespoons caster sugar
• 1 tablespoon tarragon leaves
• DRESSING
• 2 long red chillies
• 2 egg yolks
• 2 teaspoons Dijon mustard
• 1 ½ tablespoons red wine vinegar
• ¾ cup (180ml) extra virgin olive oil
• 4 anchovy fillets
• 2 small cloves garlic, crushed
• 3 teaspoons finely grated lemon rind
• ¼ cup (60ml) lemon juice
• 2 tablespoons finely chopped tarragon