Old fashioned pea salad with bacon, potatoes, onions and hard boiled eggs in a light dressing. Perfect for picnics and making in advance for entertaining.
Peel the onion and dice. Cut the potatoes into cubes about 1 centimetre or half an inch.
Put the potatoes in a saucepan and cover with cold water. Bring to the boil and simmer for 3 minutes. Add the peas and bring back to the boil for 2 minutes. Drain into a colander then refresh under cold water.
Cook the eggs in simmering water for 8 minutes. then cool, peel and slice and chop.
Put the lardons in a frying pan over a medium heat for about 3 minutes, turning regularly until cooked through.
Add the mayonnaise, yogurt and mustard in a mixing bowl and mix. Add all of the ingredients to the mixing bowl and stir until combined.