Scrub the potatoes thoroughly but don’t peel the skin. Then chop them up into smaller bite-size pieces. Place a large pan of salted water over high heat until boiling. Add the chopped potatoes.

Cook for 20 minutes until the potatoes are tender and drain them.

Then transfer the cooked potatoes to a large salad bowl and add the freshly chopped herbs. Mix well.

Stir the potato salad well. If the salad looks too dry add extra olive oil. Check the seasoning and add more pepper or salt to taste if necessary. Stir well again. Then transfer the potato salad to a serving dish. Place it in the fridge to chill for an extra 5 minutes. Serve cold.

Add the capers and chopped onion. Then drizzle with some olive oil. Season with a little pepper and salt.