Potato and Egg Salad

Serves: to serve 6

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Ready In: 25 mins

6 - 8 medium-sized - potatoes

4 - 5 tablespoons - mayonnaise (or salad cream)

3 medium - eggs

1 - shallot

- salt and pepper

Peel the potatoes, cut them into pieces of roughly equal size (a medium-large potato is usually cut into about 8 'cubes'). Rinse in cold water to remove any excess starch, then place them in a pan with enough lightly-salted water to completely cover them. Bring the water to the boil and cook for just 10-15 minutes. when you think the potatoes are near being cooked, pierce one or two pieces gently with a fork. If the fork goes in easily, they are cooked. Do not be tempted to overcook them as you want them to remain whole. Remove from the heat, drain off the water and allow the potatoes to cool.
Meanwhile, cook three hard-boiled eggs, shell them and roughly chop them. Peel and finely chop the shallot (if you prefer, you can use thinly sliced spring onion [a.k.a. scallions or salad onions]). When the potatoes are cool, add the shallot, eggs and mayonnaise (or salad cream) plus a generous twist of freshly-ground pepper and mix together gently with a wooden spoon. If you want to add a bit of "crunch", chop a stick of celery and add it to the mix. This egg and potato mixture looks good, tastes good and is handy when quantity is as important as quality.