Bring a large pan of well-salted water to the boil. Add the jersey royals, bring the pan back to a boil, then cook for 10-15 minutes, or until they are easily pierced through with a fork, but still holding their shape. Drain, and let them cool for 15 minutes.

Meanwhile, you can boil the eggs. Bring a smaller pan of water to the boil and gently lower in the eggs. Bring the pan back to a boil, then set the timer for 7 minutes. Drain, and immediately run them under cold water to stop them from cooking any further.

Slice the still slightly warm Jersey Royals into halves, or if they are small, leave them whole. In a mixing bowl, combine the Dijon mustard, rice vinegar, olive oil and a pinch of salt and black pepper. Add the Jersey Royals, and stir them gently through the sauce, letting them soak it all up.

In a smaller bowl, combine the mayonnaise, crème fraîche, wholegrain mustard, spring onions, parsley, capers, cornichons and a good pinch of salt and black pepper. Taste and adjust the seasoning, if needed. Gently stir it through the potatoes, until they are evenly coated.

Arrange the potato salad on a serving dish, or plate. Finish with the remaining sliced egg and a sprinkling of chives. It’s so great as part of a BBQ spread.