- 4 medium potatoes Annabelle/Nicola/Charlotte/Vivaldi

- 2 chopped spring onions

- 4 tablespoons of chopped parsley 

- 5 small pickle cucumbers minced in small pieces

- 2 tablespoons of caper

Salad sauce:

- 1/3 glass of olive oil

- Half lemon in fresh juice

- ½ teaspoon of mustard grains

- Salt and pepper

- 1 clove of garlic

Wash the potatoes and boil them in water with their skin on until tender. Mix all sauce ingredients in a deep bowl.

Peel the potatoes and cut them in small pieces in a deep plate. Add the sauce mixture while potatoes are hot. Add the other ingredients and stir. Put the salad in the fridge for half an hour before serving.