Egg Dishes: Egg and Potato Salad

• 800g poatoes
• 6 eggs, sliced
• 50g salad onion, sliced

Dressing:

• 50ml mayonnaise
• 1 teaspoon salt
• pepper
• 10 ml vinegar

1. Boil potatoes in their skins for 30 minutes.
2. Drain, peel off the skins and slice.
3. Boil eggs for 6 minues. Shell them and slice.
4. Slice onion.
5. Combine potatos, eggs, onion and dressing. Serve with fish.