4 Medium Potatoes
2 small spring onions
1 tablespoon Salad Cream
2 Tablespoons Mayonnaise
Peel wash and cube the potatoes. I prefer half inch cubes, but you can make them a little bigger if you like. Some people like to boil the potatoes whole and then cut them into cubes. I find that this makes them too crumbly and in the end you have something close to mash potatoes, which is not how we want it turning out.
Place them in a pot and cover with a litre of water, add a teaspoonful of salt, cover and
bring to a boil. When the potatoes are cooked (spearing with a fork breaks it apart) drain and cool.
Very finely chop your spring onions. The green part adds a lovely colour to the finished salad.
Boil and shell the eggs.
Cut the eggs up into sizes tha roughly match the sizes of your potato cubes.
In a small bowl, mix the salad cream and mayonnaise ...
... and in a big bowl mix everything together. Do this gently so you don't mash them, but make sure everything is evenly coated. Sprinkle on a pinch of black pepper and you are set. You can eat it right away, but I would suggest you refrigerate it for about 2 hours.
Serve it with fried chicken and Jollof or plain rice.