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.
I have made this a couple of times and really like it. However, today when I made I didn’t have any sour cream 🙁 and being Christmas Eve, I didn’t want to go to the shops, so I used mayonnaise. Still tastes ok, but not as good as the sour cream.
loved it, so did all of my guests