- 800g Griffin’s Potatoes
- 4 Scallions, white part minced, green part thinly sliced
- 5 tbsp Hellmann’s Mayonnaise
- 3 tbsp Olive Oil
- 1 Tbsp White Wine Vinegar
- Salt & Pepper
- Handful of parsley, chopped
- Boil the potatoes in salted water for 20 minutes until just cooked, drain, then cool.
- In a large bowl, combine scallion whites, white wine vinegar, olive oil, salt and pepper. Add the potatoes and mash.
- Stir in finely chopped parsley and serve