How to make
The potatoes are washed and boiled, until they're fully cooked. Cool them with cold water, strain them and cut them into cubes.
The mayonnaise is seasoned with as much salt and black pepper as you like, finely chopped parsley and spring onions are added.
Add the pickles at the end, stir and mix with the potatoes.
It's best that the finished potato salad is left in the fridge for at least an hour before serving.
