METHODAdd the potatoes to a pan of water, bring to boil for 10 minutes or until cooked through.
Drain the potatoes and allow to cool slightly, before transferring to a bowl.
Add the spring onion, mint, olive oil, salt and lemon juice.
Transfer to a serving platter and enjoy!
Serves: 6
Preparation: 10 mins
Cooking: 10 mins
2kg Albert Bartlett Butter Gold Potatoes
5 spring onions
Handful of mint (chopped)
3 tbsp olive oil
1 lemon (juiced)
Pinch of sea salt