Step 1

First cook the potatoes in plenty of boiling water until tender. While the potatoes are cooking, make the dressing: whisk everything together and season with salt and pepper. The dressing should have a pourable consistency similar to that of double cream – thin with a little water if necessary.

Step 2

Drain the potatoes and place in a bowl. While they are still warm, spoon over a tablespoon of the dressing, add the spring onions and tarragon and stir to mix.

Step 3

To assemble the salad, put a layer of shredded lettuce in a large glass bowl, followed by layers of carrot, cabbage, radishes and tomatoes. Then add the potatoes and sprinkle with the cheese. Finely chop the egg whites and yolks, then sprinkle the whites over the salad. Drizzle most of the dressing over the salad, then top with the egg yolks, tofu bacon bits and chives.

Step 4

Serve with the remaining dressing on the side.