Potato, pea and egg salad

Method

1. Boil the potatoes in plenty of water until a fork can be inserted easily, then remove from heat, drain and set aside to cool
2. Once the potatoes are cool, cut into quarters
3. Place the eggs gently in boiling water and cook for 6 minutes then drain and cool in cold water
4. Once the eggs are cool, crack and peel the shell then cut into quarters
5. Boil the peas for 2 minutes then drain and cool with cold water
6. Once peas are cool, drain again
7. Mix the olive oil, vinegar, mustard and salt to make the dressing
8. Just before serving combine the potatoes, eggs and peas in a large bowl and mix through the dressing and herbs.