Step 1 Cut potatoes into halves and place them in a medium pot. Cover with cold water and season with about a teaspoon of salt. Bring to a boil, then cook for about 10 minutes until just tender. Don’t let them cook for too long or they will get too soft and mushy to hold their shape in the salad. Step 1 thumbnail Step 2 Once cooked, strain the potatoes and leave them in the sieve to cool. I will often put the sieve outside if it’s cooler than indoors. While potatoes are cooking and cooling, prepare other ingredients. Step 2 thumbnail Step 3 Dice bacon into small pieces and pan-fry in a little oil over medium-high heat for about 5-7 minutes. Stir a few times. Bacon should be nice and crispy with most of the fat rendered off. Set aside. Step 3 thumbnail Step 4 Rinse the capers and place them on a paper towel to drain. Heat a tablespoon or two of olive oil in a small pan over medium-high heat. Add the capers and cook for 5 minutes, stirring every minute until crispy and slightly browned. Set aside. Step 4 thumbnail Step 5 Dice the remaining ingredients and prepare the dressing. Step 5 thumbnail Step 6 Once cooled cut potatoes into cubes. I recommend cutting each half into quarters or even smaller so that they get well coated in the dressing. Step 6 thumbnail Step 7 Combine everything in a large bowl together with the dressing ingredients and mix through.
