1.2kg waxy potatoes, such as Charlotte, cut into small chunks
400g good-quality mayonnaise
2 tbsp American mustard
2 tbsp white wine vinegar
2 tbsp maple syrup
hard-boiled eggs, finely chopped
2 scallions, sliced, green ends only
Serves - 4
Put the potatoes in a pan of salted water, bring to the boil, then cover and simmer for 8-10 mins or until cooked through – a cutlery knife should easily pierce them. Drain and leave to cool in a colander.
Combine the mayo, mustard, vinegar, maple syrup and eggs, then season well. Stir through the potatoes and half the scallions, transfer to a serving dish and scatter over the remaining scallions. Chill until you’re ready to serve. Can be made 1 day ahead.