Peel and quarter potatoes. Boil gently for 25-30 minutes or until soft. Drain and set aside to cool in a large mixing bowl.
While potatoes are cooking, hard boil eggs. This should take about 8 minutes. Drain and run under cold water to stop the egg cooking, then set aside to cool.
Lightly pan fry the bacon. When almost cooked, add broad beans to the pan and saute them for a few minutes. Drain on a paper towl to absorb any excess oil. When the potato is cool, add mayonnaise and mustard to taste. Mix in well until all potato is nicely coated. Mix in bacon, broad beans, sausages, cherry tomatoes and chives. Scrape out the salad into plastic lunchboxes.
Peel and quarter the eggs. Arrange the quarters on top of the salad in the boxes, then lid and place in the fridge. Remember to take to work in the morning!
This is a great dish to make if you're already making sausage and mash for dinner, as you're already doing most of the work already. Just double the amount of potato you'd normally cook (half for mash and half for the salad) and cook a couple of extra sausages. You can even boil the eggs with the potatoes - just make sure there is enough water to cover and add them 8 minutes before the potatoes will be done.
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