Ensalada de Huevos

Method

Boil the eggs for 10 minutes until hard-boiled, then cool and peel before chopping into bite-sized pieces. Peel and dice the potatoes and carrots into small cubes, boil separately until just tender but still firm, then drain and cool. Combine the cooled eggs, potatoes and carrots in a large bowl, then add the chopped pickled onions and sliced green olives. Whisk together the olive oil, vinegar, salt and pepper, then pour over the salad and gently toss to combine. Refrigerate for at least 30 minutes before serving, then garnish with fresh chopped parsley.