Potato Salad

Cook the potatoes until soft and tender. Usually will take around 15 - 20 minutes on a simmer. Test with a knife or fork.

Drain out the water and add the spring onion and stock. Stir and leave to stand to absorb the stock stirring every so often.

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.