New Potato Salad

• 1½ lb (700 g) new potatoes
• 4–6 spring onions

Cook the potatoes in their skins for 15 minutes, or until just tender, then drain and return to the pan. Shake the pan over the heat for a moment to dry the potatoes. Spread them out on a cloth and when cool enough to handle, cut in thick slices and put into a mixing bowl. Trim and chop the spring onions and add to the warm potatoes along with the oil and vinegar dressing and a seasoning of sal