Traditional Potato Salad

• 1½ lb (700 g) new potatoes
• 4–6 spring onions or shallots
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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, peel off the skins. Cut in thick slices and put into a mixing bowl.

Trim and chop the spring onions or peel and finely chop the shallots. Add to the warm potatoes