Clean the potatoes, cut them in half, and steam for 15–20 minutes until cooked. Remove, let them cool, and then dice.

Boil the eggs until fully cooked, peel, and chop. Then coarsely chop the celery and parsley.

In a large bowl, combine the potatoes and chopped eggs. Add KEWPIE MAYONNAISE ORIGINAL, yellow mustard, chopped onion, spring onions, parsley, and celery. Season with salt and pepper, then mix well until fully combined.

Cover the bowl and refrigerate before serving.