Step 1

Rinse potatoes and half any that are too big – aim for a size slightly smaller than a golf ball. In a large pot cover potatoes with cold, well-salted water and bring to the bowl. Cook until tender – about 15-20 minutes. Drain and cool.

Step 2

Cook bacon in a lightly oiled oiled pan until crispy.

Step 3

Shake together pesto, lemon juice and oil until mixed. Pour over the potatoes and toss gently to coat all the potatoes. Season with salt and pepper then tumble out into a serving bowl or plate.

Step 4

To serve, finely chop (or use the large-hole side of a grater) the hard boiled eggs and scatter these and the bacon over the potatoes .