Warm Potatoes and Capers

• 6 medium waxy potatoes, peeled
• 3 spring onions
• 1 tbsp small capers, rinsed

Cook the potatoes in simmering, salted water until tender but still firm, about 20 minutes. Finely chop the spring onions.

In the meantime, make the dressing. Combine the olive oil, wine vinegar, mustard, sea salt and pepper in a large bowl and whisk well until thickened. Add the capers, spring onions and chopped herbs, and toss lightly.

Drain the potatoes and slice them thickly