- Boil potatoes in 6L lightly salted water for 20 minutes until just tender.
- While the potatoes are cooking mix creme fraiche, vinegar, mustard, capers, oil, pickles and chives. Mix well.
- Drain potatoes in a strainer and allow to cool slightly before slicing into 3cm large pieces.
- Add dressing to warm potatoes, mix then add salt and pepper to taste.
- Serve garnished with rocket and dill leaves.