• Wash the potatoes well. Cut the potatoes in half, leave the skin on, and place them in a stock pot. Fill the pot with water, covering the potatoes completely.

  Add a big pinch of salt and bring to a boil. Simmer for 15-20 minutes or until fork tender.
• Drain the potatoes and set aside.

Make the vinegar dressing

• In a medium-sized mixing bowl, combine all the ingredients for the dressing and whisk until well combined.

  Place the slightly cooled potatoes into the dressing and toss to combine.
• Add the spring onions and chives to the potatoes and toss once more. Chill before serving. Best enjoyed within 3 days.