Boil the potatoes until tender in salted water. Drain in a colander and run under cold water to stop the cooking process. Chill in the fridge for 30 minutes.
Once cooled, place into a mixing bowl with the spring onions. Season well then add the remaining ingredients. Mix well.
Place into a serving bowl, cover and chill until required. Remove from the fridge 15 mins before serving to bring to room temperature.
This is the 'basic' potato salad recipe. This is nice varied with diced peppers added and sliced dill pickles. See also my recipe for Indian Potato Salad for something a bit different.
This recipe calls for 2 medium sized potatoes, peeled and cut into 2cm dice or you can use 8 to 10 small new potatoes.