Warm California Potato Salad with Pancetta

Ingredients

2 x eggs
4 tbsp robust olive oil, divided
1 tbsp freshly squeezed lemon juice
1 1/2 tsp Dijon mustard
1/4 cup fresh tarragon, stems discarded before measuring, chopped finely
1 1/2 lb. of thin-skinned red or white potatoes. "New" potatoes are the most
1/3 lb. pancetta, sliced cross-wise into 1/4-inch strips
4 x green onions, sliced very finely
1 cup Italian parsley, stems discarded before measuring, chopped coarsely
3/4 tsp salt, or to taste
1 1/2 tsp coarsely ground black pepper, or to taste
2/3 cup radish, or regular alfalfa sprouts (optional)

Directions

In a shallow pot, place eggs and add water until just above the level of the eggs. Bring to a boil, then remove from heat. Let sit for 15 minutes, transfer to an ice bath. When eggs are chilled, peel and crumble, or chop into bits.
In a large bowl make the dressing by blending 3 tablespoons oil, lemon juice, mustard and tarragon. Reserve.
Slice unpeeled potatoes in half, lengthwise, and steam (ideally), or boil for 20 - 30 minutes, or until tender to the poke of a sharp knife. Remove and slice into bite sized pieces.
While potatoes are cooking, add 1 tablespoon oil to a skillet and cook pancetta over medium-high heat until it is crispy like bacon.
Into the bowl with the dressing, add potatoes, pancetta, egg, green onion, Italian parsley, salt, pepper. Toss thoroughly then top with sprouts.