Boil the potatoes in salted water for 15-20 minutes until tender.
While the potatoes are cooking, boil the eggs for 7 minutes, then refresh in cold water before peeling the shells off.
Saute the mushrooms for a few minutes in a splash of olive oil until tender. I like to season my mushrooms with black pepper as they cook. They really absorb the flavour.
Drain the potatoes once they are cooked and put into a large bowl with the spring onions, sundried tomatoes and mushrooms.
Whisk up the dressing ingredients (olive oil, vinegar, mustard and black pepper) and coat the salad in it.
Crumble the Apetina over the salad, then top with halves.
