1. Wash 500g/1.1lb potatoes and boil them in salted water until tender.

2. Bring a large pot of salted water to a boil then reduce heat to 180°C/350°F.

3. Drain the water and let the potatoes cool slightly.

4. Place the potatoes in a bowl while they are still slightly warm.

5. Peel and slice 1 large red onion into thin rings.

6. Rinse 2 tbsp capers and pat them dry with a paper towel.

7. Chop 1/4 cup/15g fresh dill.

8. Wash 100g/3.5oz rucola and dry it in a salad spinner.

9. To make the vinaigrette whisk together 2 tbsp Dijon mustard 2 tbsp white wine vinegar 1/2 cup/120ml olive oil 1 tsp salt and 1/2 tsp black pepper in a sealed jar until well combined.

10. Alternatively shake the jar vigorously for about 10 seconds.

11. Pour the vinaigrette over the slightly cooled potatoes.

12. Add the sliced onions capers dill and rucola to the bowl.

13. Mix well to combine all the ingredients.

14. Serve the salad at room temperature or chilled.

15. Garnish with additional fresh dill if desired.