Royal potato salad

In a large saucepan of salted water, boil potatoes for roughly 10 minutes or until just cooked.

Drain and refrigerate for 1 hour, or in the freezer for 10 minutes.

Once potatoes are cooled, place in a serving bowl and scatter over three-quarters of the spring onions.

In a separate bowl, combine the sour cream and sweet chilli sauce.

Pour over the potato and gently toss to coat.

Serve garnished with remaining spring onions.