800 grams small waxy potatoes, scrubbed
1 jar marinated artichokes, drained
2 teaspoons Dijon mustard
2 cloves garlic, crushed
2 tablespoons white wine vinegar
4 tablespoons olive oil
2 tablespoons chopped chives
2 hard-boiled eggs, roughly chopped
3 spring onions, finely sliced, including most of the green tops
sea salt and freshly ground pepper
Cook the potatoes in boiling salted water until tender. Peel off the skins while the potatoes are still warm. Cut in half and place in a bowl with the artichokes.
Whisk the mustard, garlic, vinegar, olive oil and the chives together. Season and pour over the warm potatoes. Toss gently to combine. Add the chopped eggs and spring onions and fold through.
To serve: Spoon into a serving bowl and serve at room temperature.