To make the dressing, mix the oil, vinegar, capers and garlic in a small bowl. Season with pepper and a pinch of salt. Set aside. • For the potato salad, put the potatoes in a saucepan of cold salted water. Bring to the boil and cook for 10–12 minutes, until just tender. Drain well, then tip into a large bowl and toss with a spoonful of the dressing while still warm. Cover with a plate to help keep the potatoes warm.