Potato and salmon salad with lemon

• 1kg (2lb) new potatoes
• 1½tbsp capers in brine, drained
• 12 olives, roughly chopped
• 8 sun-dried tomatoes in oil drained
• zest and juice of 1 large lemon
• 2tbsp olive oil
• 6 spring onions, sliced
• handful of parsley, chopped
• 2 x 200g packs steamed salmon
• 100g (3½oz) watercress

Cook potatoes in boiling water until tender, drain well, return to pan.

While potatoes are still warm, add rinsed capers, olives, sun-dried tomatoes, lemon zest, juice, oil, onions and parsley. Season and mix everything together well. Cool slightly.

Flake the salmon and gently stir it and the watercress through the salad. Serve with lemon wedges.