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Hot Potato and Parsley Salad

ingredients

serves 6
1/2 stick (2 oz) 50 g butter
1 medium bunch spring onions, chopped
1 lb (450 g) potatoes, cooked in their skins
salt and freshly ground black pepper
2 tbsp parsley, finely chopped for garnish

method

1. Melt the butter in a deep frying pan, add the chopped spring onions and gently heat through, taking care not to let them brown.

2. Add the potatoes and seasoning and carefully shake the pan to coat the potatoes with the butter and spring onions.

3. Serve garnished with the chopped parsley.

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