Devilled Egg Potato Salad

Ingredients

• 1.5 kg baby potatoes, peeled and cut into 1-inch pieces

• salt and pepper

• 300 ml mayo

• 3 tbsp. yellow mustard

• 6 hard-boiled large eggs, peeled and chopped

• 3 celery sticks, thinly sliced, plus some chopped celery leaves

• 6 spring onion

• some chopped fresh flat-leaf parsley

• 1 jar diced pimentos or other sweet slightly spicy chilli pepper.

• paprika

Directions

1. Simmer potatoes until cooked.

2. Combine mayonnaise and mustard in a bowl. Add potatoes, eggs, celery and leaves, spring onion, parsley, salt, pepper and chilies, and mix well. Garnish with paprika.