Classic Potato Salad With Mayonnaise

1. 1

   Cook the potatoes in boiling water for 20-25 mins. Drain then rinse under cold water and peel. Let cool slightly then slice and place in the hot vegetable stock.

2. 2

   Meanwhile, hard boil the eggs. Place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from the heat. Let eggs sit in hot water for 12 minutes, drain then run under cold water. Peel and slice the eggs.

3. 3

   To finish, mix the pickle juice and mayonnaise. Mix the pickles with the potatoes, season to taste and toss them gently in the mayonnaise. Leave to infuse for at least 40 mins then mix in the eggs, onion and parsley, season to taste and serve.

* Per serving · 4 servings · Values may vary.