- 1kg freshly-cooked, diced, potatoes
- 1 Tbsp chopped parsley
- 1 Tbsp chopped chives and spring onion
- 120ml (4fl oz/1⁄2 cup) Ballymaloe French Dressing
- 120ml (4fl oz/1⁄2 cup) Ballymaloe Mayo
- Salt & Pepper
Boil the potatoes in their skins. Peel and chop into cubes while they are still nice and warm. If using new potatoes, you can leave the skin on. Toss with Ballymaloe French Dressing, Ballymaloe Mayonnaise, spring onion and parsley.