Instructions

Place the Kipfler potatoes in a large saucepan and cover with plenty of cold water. Place over high heat and bring to the boil. Cook, covered, for 8 minutes or until tender. Rinse under cold running water. Drain well.
When cool peel the skins off with the back of a knife and set aside.

Meanwhile, cook the beans in a medium saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.

Use a fork to whisk together the mayonnaise, buttermilk, baby capers,peppercorns, vinegar and parsley in a bowl until well combined. Taste and season with salt and pepper.

Place the potato, beans and baby spinach in a large serving bowl and gently toss until just combined. Drizzle with the mayonnaise mixture and serve immediately.