Scrub the potatoes and rinse under cold water. Trim and finely slice the spring onions.
Place the potatoes in a pan with salted water and bring to the boil. Turn the heat down and simmer for 15 minutes or until you can easily pierce the potatoes with a fork.
Drain and leave to cool a little.
Meanwhile, prepare the dressing by combining the oil, vinegar, a little sea salt and a generous grinding of black pepper. Add the spring onions to the dressing.
When the potatoes are cool enough to handle, slice them and arrange in a salad bowl. Drizzle with the vinaigrette and serve immediately.
Recipe Notes
These deliciously tangy nuggets of potato are great served with grilled or barbecued fish and meat.