Preheat oven to 220°C (200°C fan-forced)/425°F (390°F fan-forced).
Scrub the dirt off the skin of the baby potatoes. Wash and pat dry them. Cut each potato into half. If the potatoes are slightly large, cut each into 3 pieces. Place in a bowl along with salt and olive oil. Toss and mix well.
Spread potatoes on a large lined, rimmed baking sheet. Roast in the hot oven for 20 minutes Switch oven to the grill function at 220°C (200°C fan-force)/425°F (390°F fan-forced). Grill potatoes for 3-5 minutes until starting to brown. Remove from the oven and cool slightly (5 minutes)
Prepare the dressing by mixing all ingredients for it in a bowl.
Add dill, spring onion, capers, shallots and potatoes to a large bowl. Add the dressing. Toss and mix well until potatoes are coated evenly with the dressing. Serve immediately.
Notes
Potatoes - I use baby potatoes (also called chat potatoes) for this recipe. A mix of white and red potatoes looks really pretty. Baby potatoes cook quickly but if you are using larger potatoes, just cut each into quarters. The best varieties to use for this salad are waxy potatoes like Kipfler, Dutch Cream, Desiree, Pontiac and Yukon Gold. These have a lower starch content and don't fall apart when boiling, mashing or slicing. They hold their shape really well and are perfect for salads.French Shallots - These look like small, pink onions and have a milder taste than onions do. If you can't find these, use the white part of a spring onion or a white salad onion. Small red pickling onions are good too.Capers - Chop capers before adding. Olives are a good substitute.Wholegrain mustard - This adds a wonderful texture. If you don't have any, Dijon mustard is fine too.Storage - Fully assembled salad will keep in the fridge for up to 3 days. Salad dressing stays fresh in the fridge for up to 2 weeks.