Lemon and basil potato salad

In a saucepan of salted water, boil the potatoes for about 20 minutes, or until just cooked. Drain, peel off the skins, and slice the potatoes 1cm (?in) thick. Dress with the lemon juice and the olive oil while the potatoes are still hot. Season with the sea salt and freshly ground black pepper and leave to cool.

When the potatoes have cooled, add in the finely sliced spring onions and the shredded or torn basil leaves and mix everything together.

 

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