Classic potato salad

• 10 unpeeled baby potatoes, washed ½ cup gherkins, finely chopped (optional)
• 2 hard-boiled eggs,

Cover potatoes with water in a pot and bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender. Drain and cool slightly.

Cut into quarters. Place potatoes, gherkins and eggs (if using) in a salad bowl and toss gently. Season with salt and pepper and dress generously with mayonnaise. Serve chilled or at room temperature.