Salt and pepper

1/4 cup olive oil

Juice of 1 lemon

Parsley, chopped

Spring onions, chopped

Quarter potatoes and steam until tender. Keep hot.
Add olive oil, lemon juice and celery. Mix well to absorb dressing.
Stir in spring onions.
Season to taste with salt and pepper, and garnish with chopped parsley.

Serve warm.

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