1Scrub and cut the potatoes to an even size.
2Put them in a pan with plenty of salted water, bring to the boil and simmer until nearly done.
3Take off the heat and drain.
4Meanwhile, make the dressing (mayo, oil, vinegar, mustard and cucumber pickle) then add the spring onions. Check the seasoning, and mix in to the warm potatoes (make sure they’re cooked enough first).
5 Add the smoked chicken. Fold it all together and garnish with the herbs.