- 1/2kg russet potatoes
- 1 white onion
- 1 stick celery
- 1/2 carrot
- 1tbs thyme
- 1tbs rosemary
- salt and pepper
- 15oz mayanoise
- 1tbs mustard
- 2tbs vinegar
- 6 eggs
Wash the potatoes and boil for ~20 minutes in salty water until soft with a knife. Let them cool, peel the skins and dice into 2cm cubes.
Pour cold water in a pot to cover the eggs and bring to a boil. Once the water boils, turn off the heat and let them sit in the hot water for 10-15 minutes. Peel the eggs and separate the whites from the yokes. Dice the eggs whites and keep the yokes in a separate to mix in the potatoes.
Dice the celery, carrots, onions into small pieces.
In a large bowl, pour the vinegar, mayonaise, S&P, thyme, oregano, rosemary, celery, carrots, onions, eggs whites and yokes and mix together gently.