1. Cut the baby potatoes in half and place in a large pot filled with water and bring
to a boil over high heat. Reduce and simmer for 10-15 minutes or until the potatoes
are fork tender. Drain and place in a bowl
2. In a bowl combine the dressing. Mix together the mayo, yogurt, Dijon, dill pickle
relish, chopped dill, chopped parsley and salt + pepper.
3. To a large bowl, add the potatoes, chopped boiled eggs, red onion, pancetta and
dressing. Stir gently to combine. Add chives and extra herbs is necessary and adjust seasoning
4, Serve immediately or chill before serving.
Garnish with fresh watercress or microgreens