Potato and Egg Salad with dill and spring onions, a recipe to please a crowd. A great choice for a BBQ side, picnic, or any occasion. Easy to put together, gone from the plate in seconds.
Place the potatoes and eggs in a large pan and cover with plenty of water.
Add some salt to the water and boil on a medium to high heat for 5-6 minutes until the eggs are cooked, then remove them and continue to boil the eggs until tender - this might take about 20-30 minutes depending on size of the potatoes.
Drain the water and leave them to cool.
Cool, peel and chop the potatoes.
Peel and chop the eggs and add them to the potatoes.
Add the mayo, chopped spring onions, dill, mustard, salt and pepper, and mix everything very well.
Refrigerate for at least an hour before serving.