Wash the potatoes and boil for 15 minutes, or until tender.
Half way through cooking, add the eggs to the potatoes so that they hard-boil for 10 minutes.
Meanwhile, wash and slice the spring onions, chop the mint and squeeze the lemons then add all to a bowl and mix.
As soon as the potatoes are cooked, rinse with cold water and cut into halves.
Shell the eggs and cut into small bite sized pieces.
Add the chopped potatoes and eggs into the olive oil and lemon juice mixture and stir up straight away.
Finally add just a small sprinkling of Malden sea salt.
Serve straight away, just warm.
Preparation: 5 mins
Cooking: 20 mins
1/2 bag of Anya Potatoes
6 spring onions (washed and sliced)
Handful of fresh mint (washed and chopped)
Juice of 2 lemons
4 tbsp olive oil
Small sprinkling of sea salt