Wash the potatoes thoroughly and boil them in plenty of water until a knife pierces through easily. They should still be slightly firm, not too soft.
Hard-boil the eggs for about 10 minutes.
Once both the potatoes and eggs have cooled, peel them and cut into small cubes, about 1x1x1 cm.
Transfer the diced potatoes to a large bowl, add the oil, and mix well to coat.
Add the chopped eggs to the bowl.
Slice the spring onion into rings, including the green parts, and add to the bowl.
Finely chop the parsley and add it in as well.
Season with salt and freshly ground black pepper. Mix gently but thoroughly.
