Place the spring onions in the mixing bowl and chop for 5 seconds/speed 5. Transfer to a large serving bowl and set aside.

Place the water in the mixing bowl then insert the simmering basket. Weigh in the potatoes with largest ones on the bottom, then steam for 10 minutes/Varoma/speed slow (spoon icon).

Place the eggs in the Varoma dish, cover and place the Varoma dish into position above the potatoes. Steam for 12 minutes/Varoma/speed slow (spoon icon).

Remove the Varoma and hold the eggs under cold running water then set aside. Check the potatoes are cooked and prolong cooking time if necessary. Remove the simmering basket with the aid of the spatula and set the potatoes aside to cool slightly.

Add the mayonnaise, white wine vinegar, salt and pepper to the spring onions in the serving bowl then mix well with the aid of the spatula.

Cut the potatoes into bite sized pieces (approx. 2 to 3 cm), add to the serving bowl and gently stir in with the spatula to coat well in the dressing.

Peel the boiled eggs then quarter them. Add them to the serving bowl and gently stir in with the spatula. Adjust the seasoning to taste and serve garnished with fresh chives.