Method

This is a really simple recipe, and there’s a couple of key steps that make is better than your average salad - the first being to drizzle lemon juice over the potatoes once they are draining but still hot. The second is not to be tempted to make it too mayo-heavy.

Firstly, boil your potatoes until a fork goes through them easily - about 20 mins depending on size. Drain your potatoes in a colander, and whilst still hot squeeze some lemon juice over them.

When they are cool enough to handle, half the potatoes (or quarter if they are bigger) and place in a large serving bowl. Chop up your spring onions and parsley and add to the potatoes, then toss. Drizzle with plenty of olive oil, some more lemon juice (or red/white wine vinegar) and a large dollop of both mayo and mustard, then season very generously. Toss everything together until the potatoes are evenly covered. The amounts here really depend on your taste, so try it as you go along and adjust accordingly. Once you are happy with how it tastes, serve or put in the fridge for later. It often tastes better the next day!