Matt's Potato Salad

• 4 pounds new potatoes (2kg) baby chats - unpeeled, washed & halved
• 1 medium red onion peeled and finely diced
• 2 large eggs free range - hard boiled
• 1 cups mayonnaise best quality whole egg, sugar free or use home made (not Kraft or Praise)
• 13 cup lemon juice freshly squeezed - not from a bottle
• 2 tablespoons chives fresh - snipped
• 1 teaspoon salt and black pepper 1/2 teaspoon of each or to taste
• 3 tablespoons mint leaves fresh - finely chopped

1. Chop onion, eggs, and mint together on a board until very finely chopped.
2. Combine chopped mix with half of the lemon juice and the snipped chives, salt and pepper and mayonnaise in a bowl.
3. Taste and add more lemon juice to your liking.
4. Put potatoes in a steamer over boiling water - cook for around 10 minutes or until just cooked through but still firm.
5. Do not over cook Lift potatoes off water and allow to steam dry for a minute or so.
6. Put hot potatoes in a large bowl and fold through mayonnaise mix.
7. Cover bowl with cling wrap: the potatoes will continue to steam and soak up the mayonnaise mix for 1/2 an hour or so.
8. Stir once or twice.
9. Chill and eat with barbeque

potatoes, red onion, eggs, mayonnaise, lemon juice freshly squeezed, salt, mint leaves fresh

Taken from recipeland.com/recipe/v/matts-potato-salad--50430 (may not work)