Mum's Potato Salad

4 small potatoes chopped
2 large spring onions chopped
1 tbsp rapeseed oil
1 tbsp capers
4 tbsp vegan mayo (aquafaba mayo posted under recipes)

Boil the potatoes until al dente, you do not want them mushy, which will spoil the texture of the finished dish.   Drain and rinse under cold  water and leave to cool.   Fry the spring onions in the oil until slightly browned and put into a salad bowl.   Drain the capers, rinse under the tap to remove some of the salt and pat dry with kitchen paper, finely chop and add to the spring onions.

Add the potatoes and mayo and mix well, check the seasoning, as the capers will add saltiness to the dish.