I peeled 5 medium potatoes, cut them into 2cm chunks and boiled. I drained them and let them cool a little, then added:-

spring onion, finely chopped
tiny capers, drained (use the vinegar to ‘cook’ the chopped onion if preferred),
sundried tomatoes, rehydrated then chopped finely
fresh parsley
extra virgin olive oil
(garlic) salt
pepper

It’s good to mix it it gently together then tip it into another bowl to serve so that all the tiny bits end up on top. This is best eaten warm but is fine cold as well.

This is adapted from the roasted warm potato salad recipe in this book: