Start with washing the potatoes: Give them a good scrub or rinse and add into a large enough pot.

Cook the potatoes: Boil the potatoes in lighly salted cold water making sure that they are completely submerged in the water. Bring to the boil and cook until a sharp knife can get through the potatoes easily. It can be anything from 20 minutes to 30 minutes depending on the size. Remove the potatoes once cooked through and place in a colander to cool down. Keep the water boiling.

Have a bowl of ice and water or just very cold water ready before cooking the peas. Cook the peas: Add the peas into a steamer and plunge the steamer into the boiling water. Put the lid on the pot to keep a rapid boil. After a minute or 2, remove the peas and submerge into ice water to retain the bright green color.

Cook the eggs: Keep the water boiling, same pot, add use a large spoon or pasta scoop to lower the eggs gently into the boiling water. If the water is too rapid, drop it to a decent boil before adding the eggs. Cook the eggs for 10 minutes for hard boiled. Remove and let them cool.

Make the potato dresssing: In a jug (easier to pour) or bowl add the mayonnaise, sour cream or yogurt if using yogurt, milk, salt and pepper,and garlic and herb seasoning and give it all a stir. Taste and gradually add the milk depending on how pourable you want the dressing to be. Set aside. The dressing can also be made the day before, cover with cling wrap and use when needed.

Combine: Peel the potatoes and slice into chunks so that they don't break easily. Place onto a large platter or serving bowl. Add the peas and peel the eggs, again slice into chunky pieces and add over the peas. Season with salt and pepper. Pour half the dressing over, gently fold the ingredients together covering them in the dressing. Add the remaining dressing, gently combine.

Serve: Best kept in the fridge to chill and serve with thinly sliced green onion, spring onion or chives. While refrigerating, keep it covered in a sealed container or plastic wrap.