Method

• 1.
  Place the potatoes in a saucepan and add enough water to just cover. Place over high heat and simmer for 20 minutes or until tender. Remove pan from heat and add a large pinch of salt.
• 2.
  Set the potatoes aside in the salted water for 5 minutes to steep, then drain well. Cool to room temperature, then cut in half lengthways.
• 3.
  Meanwhile, heat a non-stick frypan over high heat. Add the bacon and cook for 2 minutes each side or until golden. Drain on paper towel.
• 4.
  For the dressing, combine all ingredients in a jar with a screw top lid, and shake until combined. Pour over potatoes and toss to coat.

• 5.
  Place potatoes on a serving platter and layer with capers, celery, parsley, bacon and spring onion to serve.