800g of small potatoes
A hand full of chopped Spring Onions
A small handful of Parsley
4 tbsp Mayonaise
1 tbsp Olive Oil
1 tbsp White Vinegar
Boil the potatoes if they are too large cut into smaller pieces, drain then leave to cool.
Once the potatoes have cooled, chop the spring onions and mix with the mayo, olive oil, and the white vinegar.
Finally, sprinkle the parsley on top and serve.
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