Warm Potato Salad with Eggs and Dill

8 Kipfler potatoes, washed and chopped
3 tbsp whole egg mayonnaise
1 tbsp wholegrain mustard
1 squeeze of lemon juice
1 tbsp good olive oil
a good pinch of salt
2 tbsp chopped dill
5 boiled eggs, cut into wedges
2 tbsp chopped chives
olive oil
salt and pepper

Preheat oven to 200 degrees. Place potato in a large baking dish and drizzle with olive oil. Sprinkle with salt and pepper. Bake until potatoes are golden brown, cooked through but still firm. Mix together mayonnaise, mustard, lemon juice, oil and salt in a small bowl then add  dill to complete the dressing. While potatoes are still warm pour over dressing and add egg, mix gently to combine. Top with a few more sprigs of dill, chives and cracked pepper.