1. Peel the potatoes, rinse them well. Chop them into bite-sized pieces.

2. Transfer the potatoes to a large pot and add cold tap water until they are submerged. Season with a good dash of salt. Bring the potatoes to a good boil and cook them until tender. Drain the potatoes and let them cool.

3. In the meantime cook the eggs until they are hard boiled (about 10 minutes).

4. Drain and cool the eggs under cold running water, then peel and chop them into chunks.

5. In a large bowl combine the mustard and mayo. Also add the apple cider vinegar and season with pepper and salt to taste. Stir well.

6. Add the cooled potatoes, chopped eggs, diced shallots and most of the chives to the bowl with the dressing. Toss the salad gently to coat everything evenly. Sprinkle with the rest of the chives.