- STEP 1
Cook the potatoes until soft and tender. Usually will take around 15 - 20 minutes on a simmer. Test with a knife or fork.
- STEP 2
Drain out the water and add the spring onion and stock. Stir and leave to stand to absorb the stock stirring every so often.
- STEP 3
Once most the stock is absorb and the potatoes have cooled a little add the mayonnaise, creme fraiche and parsley and mix well. You can serve immediately or save for a later date in the fridge.