Cook the potatoes in lightly salted water until tender.
Trim the bases from the spring onions and remove any dry or unsightly tips. Finely chop.
Drain the potatoes and slice them into rounds, quarters or squares, however you prefer. Put them, warm, in a bowl with the chicken stock. Stir. The potatoes should soak up some of the stock. Leave to cool a little.
When the potatoes are still warm but no longer hot add the spring onions, mayonnaise, crème fraiche, parsley and some seasoning. Gently mix to combine.
You can make this in advance and put it in the fridge, but its better served at room temperature and not refrigerated.
Cooking & preparation time shown is Minutes.