The first thing you want to do is get a pot of water boiling, slice the potatoes in half, and chuck them in. Set a timer for 10 minutes.
Chop the cucumber into cubes, and toss into a bowl with a drizzle of olive oil, a grind or two of sea salt, and the juice of your lemon.
Peel the orange, then chop into cubes and add it to the bowl.
Depending on how quick you chop, your timer might have gone off by this point. Once it does, pop the eggs into a pot of cold water and put them on the stove on high. Set a timer for 5 minutes.
Check your potatoes – if they’re already cooked through and soft, take them off the heat and drain them. Set them aside to cool down.
Once your 5 minute timer goes off, take your eggs off the heat, peel them and chop them into 8. Add the eggs, potatoes, and salad greens to your salad bowl, and mix it all together.