Bring a large pan of water to the boil and add the potatoes.

Cook until tender, about 15-20 minutes. Drain well and allow to cool.

Cook the eggs in boiling water for 8 minutes.

Drain, run under cool water, then peel and quarter lengthways.

Mix together the mayonnaise and Dijon mustard, season and then add the spring onions, capers and cooled potatoes.

Fold together gently, add the quartered boiled eggs and fold again to mix in the mayonnaise.

Sprinkle with paprika to your own taste.