Singapore Potato Salad

Wash potatoes thoroughly under cold running water and cut into 2 cm cubes, leaving the skin on for texture and nutrition.

Bring a large pot of salted water to a boil, then add potato cubes and cook until just tender when pierced with a fork, approximately 12-15 minutes.

Drain the cooked potatoes in a colander and spread them on a clean kitchen towel to cool and dry slightly for 5-10 minutes.

While potatoes cool, finely slice the spring onions, separating white and green parts; roughly chop the mint and parsley.

Whisk together mayonnaise, milk, salt, and pepper in a large mixing bowl until the dressing reaches a smooth, pourable consistency.

Taste and adjust seasoning with additional salt and pepper as needed.

Transfer to a serving bowl and garnish with the reserved green parts of the spring onions and additional fresh herb sprigs before serving.