土豆和鸡蛋沙拉 Potatoes and Eggs Salad

 Ingredients:

   1 kg       Potatoes, peeled & cut into chunk size
1/4 cup      Mayonnaise
   1 tbsp    Yellow Mustard
   2 tbsp    Extra Virgin Olive Oil
1/2 cup     Red Onion, finely chopped
1/3 cup     Chopped Chinese Parsley
   3 nos     Hard Boiled Eggs, peeled and chopped
Salt and freshly ground black pepper, to taste

Method:

1)  Put potatoes into large pot then cover with 1 1/2 inches of water.
2)  Season with salt, bring water to a boil then reduce to a low simmer.
3)  Cook 15 to 20 minutes or until potatoes can easily be pierced with a fork.
4)  While cook potatoes, boil 3 nos hard boiled eggs.
5)  Once potatoes cooked add into ice water.
6)  Once cooled, drain it and well mix with chopped hard boiled eggs,
     chopped onion, chopped parsley, mayonnaise, yellow mustard,
     E.V.O.O, salt & ground black pepper.
7)  Gently stir to combine. (Try not to mash the potatoes).
8)  Refrigerate at least 30 minutes before serving.