Method

• Put the potatoes in some cool water and give them a gentle wash with a vegetable brush, or even your hands
• Cut the larger potatoes into 8 and the smaller into 4 so they are relatively the same size
• Place potatoes into a pot and cover with cold water
• Boil until a knife goes through without any resistance, being careful not to over-cook
• It shouldn’t take longer than about 10 minutes
• While the potatoes cook, roughly chop the spinach (stalks in) and place in a large bowl
• Finely chop the dill and spring onions and add those to the bowl as well
• Once the potatoes are cooked, drain them and set aside to cool for about 5 minutes
• Then add them to the bowl, allowing the residual heat to slightly wilt the spinach
• Leave to cool completely, approx
• 30 minutes
• Then add the aioli and a generous hit of salt and pepper
• Taste and adjust the seasoning
• Serve, and enjoy