Herby Potato And Egg Salad - cooking recipe

Ingredients

4 1/2 lb potatoes
2 None onions, peeled and finely diced
3/4 cup vegetable stock
1/2 cup white balsamic vinegar
1 tbsp sugar
1/2 cup olive oil
4-5 None eggs
2 bunches mixed herbs (such as chives, oregano, thyme, parsley), finely chopped
3-4 None tomatoes, cut into wedges

Preparation

Cook potatoes in boiling water for 20-25 mins. Drain, rinse under cold water and peel. Set aside for 10 mins then slice. Bring onions, stock, vinegar and sugar to a boil in a saucepan, season to taste and simmer over medium-low heat for 10-12 mins. Remove from heat and whisk in oil. Toss with potato slices and let marinate for 30 mins.
Meanwhile, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from the heat. Let eggs sit in hot water for 12 minutes, drain then run under cold water and peel and slice.
To serve, toss marinated potatoes with eggs, herbs and tomato wedges.