Boil the potatoes (with a twist): Place the whole, unpeeled potatoes in a large pot and cover them with cold water by about 2 inches. Add a generous tablespoon of salt. Bring to a rolling boil over high heat — you’ll see large, vigorous bubbles breaking the surface. Reduce the heat to a steady simmer and cook for 15-20 minutes. You’ll know they’re ready when a knife slides into the centre with almost no resistance and the skins start to crack slightly. This method keeps the potatoes from absorbing too much water.

Cook the eggs to perfection: While the potatoes boil, carefully lower the eggs into a separate small saucepan of boiling water. Set a timer for exactly 8 minutes for a just-set yolk that’s still creamy. When the timer goes off, immediately drain and plunge the eggs into a bowl of ice water. You’ll hear a satisfying hiss as the cold water hits the hot shells. Let them sit for 5 minutes, then tap the shells all over and peel under running cold water. The shells should slip off easily.

Prepare the potatoes: Once the potatoes are tender, drain them in a colander and let them steam dry for a full 5 minutes. You’ll notice the steam rising off them — this is good; it means the excess moisture is evaporating. When they’re cool enough to handle but still warm, use a small knife to peel off the skins (they’ll come off in big, easy strips). Cut the potatoes into 2-3 cm chunks and spread them on a large baking tray to cool completely. The texture should be fluffy on the inside but firm on the outside.

Make the dressing: In a small jar with a tight-fitting lid, combine the mayonnaise, wholegrain mustard, white wine vinegar, salt, and pepper. Screw the lid on tightly and shake vigorously for about 20 seconds. The dressing should look pale yellow, smooth, and emulsified, with a tangy, sharp aroma from the vinegar and mustard.

Assemble the salad: In a large salad bowl, combine the cooled potatoes, sliced spring onions, diced celery, and chopped capers if using. Pour about half the dressing over the top and toss gently with salad servers until everything is evenly coated. You want every chunk of potato to have a thin, glossy sheen.

Finish with the eggs: Roughly chop the peeled eggs into chunky pieces (not too small — you want to see distinct pieces of white and yolk). Gently fold them into the salad along with the remaining dressing. Taste a small spoonful — the potato should be creamy, the dressing tangy, and the eggs soft. Adjust the salt and pepper if needed.

The crucial rest: Cover the bowl with cling film and pop it in the fridge for at least 30 minutes. This resting time lets the flavours meld together. When you take it out, give it a gentle stir. If the salad seems a little dry, stir in a tablespoon of milk or a splash of extra vinegar to revive the creaminess.