Half and boil the Orla potatoes in salted water for 20 minutes until just cooked. Then drain and set aside to cool.
Finely chop your spring onions and mix half through the cooked potatoes. Set the other half to one side.
Add 2 heaped tablespoons of Stokes mayonnaise to a separate bowl, add 1 tablespoon of local honey, 1 teaspoon of Dijon mustard and 2 teaspoons of red wine vinegar. Season with salt and pepper and mix until combined.
Add to the potato mixture and mix until the potatoes are covered
Garnish with the remaining spring onions and enjoy!
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