Place the eggs in a saucepan and fill with water. Bring the water to a boil, remove from heat and let the eggs stay in hot water for 10 minutes.
Remove the eggs from the saucepan, peel and chop them coarsely.
Allow the boiled potatoes to cool and then cut them into bite sized cubes (1-1.5 inch).
Place the potatoes, eggs and onions in a bowl and refrigerate until cold.
In a separate bowl, add mayonnaise, English mustard, cream, salt, pepper, and oregano and mix well.
Gently mix the dressing with the potatoes and eggs ensuring that the potatoes do not break.
Garnish with coriander leaves and keep in the refrigerator for an hour.
Serve this healthy and scrumptious salad chilled. You can even top the salad with some fried bacon bits to give it that extra crunch. It is ideal for a picnic with the family and is bound to be devoured by all!
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