Make dressing by whisking all ingredients in a bowl. Cover and refrigerate.

Wash potatoes and place in a microwave safe bowl (do not dry, keep water clinging to them). Cover with wet paper towel or microwave safe plastic wrap. Microwave on high for 7-8 minutes or until tender when pierced with a knife. Place in cold water to cool. Drain. Cut in half or small pieces if potatoes are large.

Place the eggs in a saucepan of cold water. Place the pan over medium heat, bring to a gentle simmer, gently stirring the eggs constantly in a clockwise direction. The movement of the water helps to centre the yolks.

Simmer the eggs 5 minutes for medium boiled eggs for 8 minutes if you want them firmer. Use a slotted spoon to remove the egg from the water. Transfer to a bowl filled with ice to cool. Peel and cut into slices. Set aside.

Heat oil in a large, frying pan over a medium heat. Add bacon. Cook, stirring for about 5 minutes or until golden. Remove from the pan and drain on paper towel.

Reserve a tablespoon of each the chives and dill for garnish. Combine potatoes, bacon, onion, remaining chives, remaining dill and half of the egg slices. Pour ¾ of the dressing over salad and stir gently until combined. Arrange remaining egg slices in salad. Drizzle with remaining dressing.

Serve sprinkled with reserved chives and dill. Season with cracked pepper.