Summer potato salad with egg, spring onion, olive oil and lemon

Ingredients for 6 servings:

• 1 ½ kg potatoes, mostly waxy
• 1 bunch of spring onions
• 5 eggs, hard-boiled
• 1 bunch of parsley
• 2 tsp salt
• 1 pinch(s) black pepper, freshly ground
• 1 tsp sweet paprika powder
• 6 tbsp olive oil, virgin, cold squeezed
• ½ lemon(s), squeezed

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

First, wash the potatoes and place them in the pot. Then, fill the pot with water until the potatoes are halfway covered. Then, add a teaspoon of salt. Place the pot on the stove and boil the potatoes at high heat for 20 minutes. Similarly, fill a second pot with water and add the five eggs. Boil the eggs for 8-10 minutes, then refresh them in cold water. After the potatoes are boiled, drain the water and let the potatoes cool for a few minutes so that you can handle them to peel them. While the potatoes are cooling, peel the eggs and cut them into smaller pieces, but not too small. Once the potatoes are cooler, peel them and cut them into 2-3 centimeter pieces. Add these pieces to the bowl. Now, wash the spring onions, trim the roots, and slice the spring onions into rings. Pluck the parsley leaves from the stems and wash them. Then finely chop the parsley with a large kitchen knife. Halve the lemon and squeeze the juice over the potatoes. Now add a pinch of black pepper, a teaspoon of paprika, the olive oil, and the eggs to the potatoes in the bowl and fold everything in. Then add the spring onions and parsley to the bowl. Finally, stir everything well and taste.