Step 1

Place potatoes in a saucepan of cold salted water over medium-high heat and bring to the boil. Reduce to medium and cook for 15-20 minutes until tender. Drain and cool completely, then cut into quarters.

Step 2

Preheat oven to 180°C. Arrange bacon in a single layer on a tray lined with baking paper and cook for 12-14 minutes until crisp and golden then cool. Finely chop.

Step 3

Place mustard, vinegar, cornichons, capers, artichoke, mayonnaise and oil in a bowl. Finely chop half the chives and add to the bowl. Season, then fold through egg until combined. Add potato and stir to coat, then place on a serving dish and scatter with bacon. Chop remaining chives into batons and scatter over salad to serve.