Potato salad with mayonnaise

Peel and dice the potatoes. Cook until tender, but I recommend not overcooking, as this will turn into overcooked potato salad. Drain and leave to cool.

Boil the eggs for about 10 minutes, but make sure they are not overcooked, then cut into cubes.

Next, finely chop the onion. Don't waste time here, the smaller the better.

Put the potatoes, egg and onion in a large bowl. Add the vinegar, mayonnaise, mustard, salt and pepper and mix well. Don't skimp on the mixing, the potatoes will soak up the mayonnaise and seasonings.

Let the salad cool in the fridge for at least an hour. This will allow the flavours to meld and it will be delicious.

Serve with a sprinkle of parsley and you're done.