Ingredients

• 1kg/2lb small waxy potatoes, scrubbed
• 4 tbsp French dressing
• 4 tbsp mayonnaise
• 4 tbsp fresh parsley, chopped
• 4 spring onions, chopped
• 1 spring onion, shredded, to garnish

Method

1. Cook the potatoes in boiling, salted water for 15-20 minutes until tender. Drain and tip into a large salad bowl.
2. Mix together the French dressing and mayonnaise, then stir in the parsley and chopped spring onions. Pour over the warm potatoes, toss lightly and leave to cool. Chill. Serve garnished with the shredded spring onion.