Cut the potatoes into large chunks. I usually cut the potatoes in half or quarter depending on the size of your potatoes.

Fill a large pot with water and add a teaspoon of salt. 

Tip the potatoes into the pot of water and place the pot on the stovetop. Boil the water (cook the potatoes) on a high heat.

Once the water has come to the boil, continue cooking the potatoes for a further 6 to 7 minutes.

After 6 minutes check the potatoes. If a skewer can pierce the potato to about 2/3s through the potato is ready. The potato should not break or crumble when you pierce it. If it does they are over cooked but that’s ok, just remember for next time. When the potatoes are cooked immediately drain the potatoes into a large colander. Don’t forget the potatoes will keep cooking while they are cooking.

Set the potatoes aside and get on with making the vinaigrette dressing.

Place the sugar, mustard, vinegar and oil into a container. Whisk until it has emulsified (fully combined).

Add the spring onions, herbs and capers and mix well with a spatula or spoon. 

Add salt and pepper to taste.

Pour the vinaigrette dressing over the hot potatoes and mix very gently.

This potato salad is best served warm but of course it’s still super delicious served at room temperature.

I love to have this salad with a well cooked piece of steak or yummy roast chicken.