Egg Salad with Potatoes

Boil the potatoes in their skins until soft, then drain and let cool completely. Hard-boil the eggs (approx. 10 minutes), quench them, and let them cool as well.

Peel the cooled potatoes and eggs and cut them into approx. 1 cm cubes. Clean the spring onion and cut it into fine rings.

Carefully mix eggs, potatoes, and spring onion in a bowl with mayonnaise and mustard. Season with salt and pepper. Let the salad chill well in the refrigerator before serving.