Step 1 Boil the potatoes until cooked through, approximately 15 mins. Drain.

Step 2 Meanwhile dry fry the bacon in a heavy based pan on a medium high heat until crisp, approximately 5 minutes.

Step 3 Remove from the pan and place on a piece of kitchen roll to absorb the excess fat. Break into smallish pieces.

Step 4 Soft or hard boil the eggs, according to your preference. Peel and cut into quarters.

Step 5 Finely slice the smoked eel into 3mm thick slices.

Step 6 For the dressing pour the olive oil into a small bowl and add the other dressing ingredients. Whisk together until combined.

Step 7 As soon as the potatoes have been drained lightly crush them with a fork, add to the eel slices and bacon and pour over the dressing.

Step 8 Arrange the salad on the plates and top with the quartered egg.