Egg and fennel potato salad

INGREDIENTS
250g (9oz) new potatoes, scrubbed
4 eggs
drizzle of olive oil
salt and freshly ground black pepper
1 fennel bulb, trimmed and finely chopped
handful of flat-leaf parsley, finely chopped
handful of dill, finely chopped (optional)

METHOD
Put the potatoes in a saucepan and cover with boiling water. Lightly salt the water, then cook over a medium heat for 15–20 minutes, or until soft. Drain well.
While the potatoes are cooking, place the eggs in a saucepan and cover with water. Bring to the boil, then simmer for 10 minutes, or until hard-boiled (see page 16). Drain, and place the pan under cool running water to stop the eggs from cooking further.
Place the potatoes in a serving bowl, drizzle over some olive oil while they are still hot, and season with salt and pepper. Mix in the fennel, parsley, and dill (if using).
Drain the eggs, then shell and quarter them. Add to the potato salad, and serve immediately.