- 1kg (2lb 4oz) salad potatoes
- 8tbsp sour cream
- 8tbsp Greek yogurt
- 2 bunches spring onions, thinly sliced
- 4tbsp salted capers, rinsed
Cut the potatoes in half and boil for 10 minutes or until cooked. Meanwhile, mix together the rest of the ingredients in a large bowl. Drain the potatoes well and add to the bowl while they are still warm. Stir them in and add pepper to taste.
You can keep this in the fridge for 24 hours, but allow it to come back to room temperature before serving.