Sweet mustard potato salad

• waxy potatoes↗1.2kg kg

  such as Charlotte, cut into small chunks

• good-quality mayonnaise↗400g g
• American mustard↗2 tbsp tbsp
• cider vinegar↗2 tbsp tbsp
• honey↗2 tbsp tbsp
• hard-boiled eggs

  finely chopped

• spring onions↗8

  sliced

Step-by-step instructions

1. 1

   Put the potatoes in a pan of salted water, bring to the boil, then cover and simmer for 8-10 mins or until cooked through – a cutlery knife should easily pierce them. Drain and leave to cool in a colander.

2. 2

   Combine the mayo, mustard, vinegar, honey and eggs, then season well. Stir through the potatoes and half the spring onions, transfer to a serving dish and scatter over the remaining onions. Chill until you’re ready to serve. Can be made 1 day ahead.