Firstly, credit where credit is due. Slightly modified due to lack of or choice regarding ingrdients, but still good and simple enough. I love any kind of potato salad, and this fits in as a good side.
Potatoes, cooked & diced
Fresh ground pepper
2 tbspn capers
Spring onions, minced
2 tsp Dijon mustard
1 tbspn red wine vinegar
1/2 tsp paprika
handful of flat-leaf parsley, chopped
1. In large bowl, mix potatoes with olive oil, salt and pepper, toss to coat, and roast until golden and crusty, about 30 minutes, in 200C oven.
2. In the meantime, combine in bowl the capers, green onions, mustard, vinegar, paprika, a bit of salt and pepper, and 2 and 1/2 tablespoons olive oil.
3. When the potatoes are ready, add them to the bowl, toss gently to coat, and fold in the parsley. Taste for seasoning. Let cool to slightly warm or at room temperature.