Boil the potatoes until just cooked, remove from the cooking water and allow to cool. Boil the eggs for seven minutes in boiling water.

Mayonnaise: Put the egg in a liquidiser with mustard and vinegar, slowly pour the oil in a continuous stream into the liquidiser at full speed.

Cut the potatoes into blocks and toss in the mayonnaise with the chopped parsley. Cut the eggs into quarters and add to the salad. Season with salt and pepper. Sprinkle with chives.

Works well as a side dish for braai!