Instructions
- Cook the potatoes in a saucepan of boiling water for 12-15 minutes or until just tender. Drain well and leave to cool. Halve lengthways and put in a large bowl.
- At the same time, put the eggs in a small pan and cover with water. Bring to the boil, reduce to a simmer and cook the eggs how you like them (7-8 minutes for just hard-boiled). Cool under cold running water then peel and set aside.
- Add the spring onions and tomatoes to the potatoes. Roughly chop the eggs and add to the salad, then toss the ingredients together and tip everything into an airtight container.
- Whisk all the dressing ingredients together and pour into a screw-top jar.
- Chill the salad and dressing until you’re ready to eat, then drizzle the dressing over the salad to serve.