Gails Potato Salad

Ingredients:

• 1-2 kgs small potatoes
• 1/2 cup mayo
• 2 teaspoons vinegar
• 3 spring onions chopped
• 2-3 TBsp parsley and dill chopped
• Salt and pepper to taste

Instructions:

1. Cut spuds in half and boil until tender but not mushy, approximately 15 to 20 minutes
2. Drain let sit in drainer for about 10 minutes to allow them to dry out.
3. Place in bowl and mix through herbs.
4. In a separate bowl stir together mayo, vinegar and salt and pepper.
5. Once mixed, carefully mix through spuds.
6. Serve with spring onions sprinkled on top.