Instructions

1. Boil the potatoes in a pot of salted boiling water for about 15 minutes, or steam for 15-20 minutes, until just tender through and a sharp knife can easily pierce through.
2. If adding eggs: While potatoes are cooking, put eggs in a small pot and fill with water until submerged. Place over high heat, then just as it the water comes to a boil, lower heat to medium high and boil for 6 minutes. Remove from heat and leave to sit in the hot water for 10 minutes. Drain and submerge eggs in ice-cold water until cold.
3. Once potatoes have cooled, cut smaller ones in halves and larger ones in quarters. Place in a large bowl.
4. In a small bowl, whisk together mayonnaise, 2 tsp vinegar and salt, taste and add more vinegar if you prefer more of a tang. Add to the potatoes along with the chopped cornichons and sliced green onion. Toss well so that the potatoes are well coated, then taste for seasoning and add more salt if needed. You can also add a grinding of black pepper if you wish.
5. Finally, peel the boiled eggs and roughly chop. Add to the potato salad and gently mix through.
6. Chill in the fridge for at least 30 minutes to 1 hour before enjoying.
7. Keep in a sealed container in the fridge for up to 5 days.