Egg Salad with Potatoes

Boil the potatoes in their skins in salted water until soft, then drain and let cool completely. Hard-boil the eggs for about 10 minutes, quench them, and peel.

Peel the cooled potatoes and cut them, along with the eggs, into approximately 1 cm cubes. Clean the spring onion and cut it into fine rings.

In a large bowl, whisk mayonnaise and mustard until smooth. Carefully fold in the potato cubes, eggs, and spring onions.