- STEP 1
Cook the potatoes in lightly salted water until tender (approx 10-12 minutes). Once cooked, drain the potatoes and slice them into smaller pieces. I prefer quarters.
- STEP 2
Put the still warm potatoes into a bowl with the chicken stock and stir. The potatoes should soak up some of the stock. Leave to cool a little.
- STEP 3
Trim the bases from the spring onions and remove any dry or unsightly tips. Finely chop.
- STEP 4
When the potatoes are still warm but no longer hot add the spring onions, mayonnaise, crème fraîche, parsley and a little seasoning. Gently mix to combine.
- STEP 5
You're done! Best served at room temperature, but can be made in advance and refrigerated.