Instructions: 1. Cook potatoes in salted water until only just tender. Drain and set aside to cool.

2. Place capers in a small sieve and rinse off the salt. Place in a small bowl and cover with hot water for 15 minutes before draining again and set aside.

3. Peel garlic and roughly chop with the anchovy fillets, then mash the two together. Place into a small bowl with the lemon zest and juice, pepper and mix together with a whisk. Add oil, a tablespoon at a time, until the desired consistency has been reached. Adjust flavouring with salt.

4. Cut cooled potatoes into chunks and mix with capers and only enough dressing to coat.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.