Scrub the potatoes, or peel them if you don't like skins. Cut into 1-inch cubes and cook in boiling water about 15 minutes or until almost starting to fall apart.

While the potatoes are cooking, slice the spring onions very finely, including the green part.

Drain the potatoes and transfer to a bowl. While they're still hot, pour in the olive oil and mix well.

They should start to lose their shape a bit- this is the secret of this salad!

Add the spring onions, vinegar, salt, and black pepper.

Taste as you go along and adjust the amounts of salt, pepper, vinegar, and oil to your taste.

Leave to cool; chill if you wish, and serve.