Keeping the skin on the potatoes, cut them into quarters and boil until soft. Drain and set aside.
Boil the eggs for 8 minutes until hard boiled. Immediately drain and rinse under cold water. Peel and dice into similar sized pieces to the potato.
Combine all the ingreidents: potatos, eggs, shallots, baby spianch, capsicum, aioli, lemon juice and mustard in a bowl. Stir to combime. Divide evenly into a bowl. Serve and enjoy!