Boil potatoes in lightly salted boiling water until tender. Drain and reserve in a large bowl.
Stir in the Extra Virgin Olive Oil from Spain.
Slice spring onions on the diagonal and add to potatoes.
Tear smoked salmon into pieces and add to bowl.
Place mayonnaise into a bowl and add creamed horseradish, lemon juice and zest and cracked black pepper. Mix well, then spoon over potato mix and toss lightly to coat.
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