Cold potatoes are an abomination, but something quite special happens when warm potatoes hit a generous, mustardy dressing. Eat warm, obviously.
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, as soon as you can handle them. Toss them carefully in the dressing, making sure the slices don’t stick together. Arrange on warmed plates, drizzle with any extra dressing and serve.
© 2002 Jill Dupleix. All rights reserved.