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 allow them to cool enough to touch.

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 time 7 minutes. Drain, then run 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.

In a smaller bowl, combine the mayonnaise, creme fraiche, 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.

Peel the eggs, and chop them into quarters. Stir most of them through the potatoes, saving some for the top.

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