Instructions

1. Bring a large pot of salted water to a boil. Add the potatoes and boil for 15-20 minutes, until the potatoes are fork tender. May take longer if potatoes are large. Drain the potatoes and leave them to cool. Peel them once cool.
2. Cut the potatoes into bite size cubes and put them in a large bowl. Add the mayonnaise, gherkins, spring onion and about ½ tsp salt and ¼ tsp pepper. Gently mix together with a large spoon. Check for seasoning and add more salt if needed.
3. Refrigerate for at least 2-3 hours before serving, but best left overnight.
4. Garnish with chopped flat leaf parsley and finely sliced greens of a spring onion before serving. Will keep for about 5 days in an airtight container in the fridge.