Published Tuesday, 21 April, 2009 by Emma Mold
1. Boil potatoes until cooked and allow to cool.
2. Chop spring onions into small pieces and add to the potatoes in a large bowl.
3. Squeeze a little lemon juice over the potatoes and spring onions.
4. Add mayonnaise and seasoning and mix well.
5. Keep refridgerated.
my take on tuna nicoise salad minus the olives
Tasty and Filling
The best potato salad you will ever have!
Esay and fairly quick.
a creamy but low fat potato salad recipe for those watching their waist-line