Bring a pan of water to a boil and salt it generously.

Cut your potatoes in half, then tip them into the water. Simmer for 15 mins until tender.

Finely slice your spring onions, separating the whites and the greens.

Heat some oil in a wok, then tip in your spring onion greens. Fry for 5 mins until crisp, then remove from the pan with a slotted spoon.

Add your spring onion whites to a bowl along with your lemon zest and lemon juice. Toss to lightly pickle.

Drain your potatoes in a colander, then leave to cool to room temperature.

Toss your potatoes with most of your crispy onions, mayonnaise and pickled onions. Add salt and pepper, then spoon onto a platter. Sprinkle with your remaining crispy onions, then serve.