1. Peel the potatoes, chop into quarters {or bite-size pieces} and boil until just tender. Set aside to cool to room temperature {around 20 minutes}.
2. Meanwhile, peel the boiled eggs and cut into quarters.
3. Place the cooled potatoes and eggs into a serving bowl, add in mayonnaise and toss to combine. Sprinkle the chopped shallots over the top and serve.