Peel or scrub 1250g (2½lbs) potatoes and cut any larger one in half so that they are all about the same size. Cook in a pan of lightly salted boiling water for about 15 minutes or until just tender. The potatoes are ready when you do not feel any resistance when you prod them with a skewer.
Meanwhile, slice a bunch of spring onions (8-10) and set aside.
Prepare the dressing
Place about 1 tablespoon fresh thyme leaves thyme leaves in a small dish with the grated zest or 1 lemon. Squeeze the juice from the lemon and add to the dish with 5 tablespoon olive oil. Add 1 tablespoon honey and season with salt and pepper. Whisk with a fork to combine.
When the potatoes are just cooked, drain well and return to the pan. Toss in the sliced spring onions and drizzle over the dressing. Toss to combine.
Serve immediately, or allow to cool. Garnish with a few sprigs of thyme.
Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper as quantities will vary.)
Use waxy potatoes such as Charlotte or other salad potatoes.
Add dressing while potatoes are warm.
Keeps 3-4 days in the refrigerator if stored in an airtight container.