Potato salad with sauce gribiche

Ingredients

• 1kg potatoes, cut into large chunks
• 3 tablespoons dijon mustard
• 2 tablespoons white wine vinegar
• 6 tablespoons olive oil
• 3 tablespoons capers
• 3 hard-boiled Yallamundi Organic Free Range Eggs, finely chopped
• 50g parsley, roughly chopped
• 50g dill, roughly chopped
• 3 mini cucumbers, sliced thickly
• 45g green pitted olives, roughly chopped
• 4 cornichons (French gherkins), chopped