Boil the potatoes without peeling them, removing any stiff stems or sprouts.
Season the potato water, dressing, and completed salad with salt and pepper.
Chop the hard-boiled eggs after boiling them for seven minutes and cooling them in cold water.
Cool the potatoes in the fridge for a couple of hours before mixing.
Chill the tossed salad in the fridge for 30 minutes before serving.
