• Place the whole potatoes in a saucepan of cold water. Bring to the boil and cook until tender (approx 20-25 mins depending on potato size!). Prepare the rest of the salad while your potatoes cook to save time!

While the potatoes cook:

• Place 4 large eggs in a pan of boiling water. Boil for 7-8 minutes, drain and leave in a pan of cold water to cool.
• To make the dressing, finely chop the spring onions (white and green bits!) and place in a bowl - you can reserve a little spring onion to sprinkle on top here if you like. Add the mayonnaise and apple cider vinegar, then generously season with salt and pepper. Mix well.

Once the potatoes are cooked:

• Drain the potatoes. Chop them into halves or quarters (depending how chunky you want your potato salad) and spread out over the chopping board to cool for 5 minutes.
• Peel the eggs and roughly chop them. Add the eggs and cooled potatoes to a large mixing bowl. Pour over the dressing, stir to mix everything well and then sprinkle with the leftover spring onion to serve.