For the potato salad

• In a large pot of water, add the potatoes as well as a good pinch of salt. Place the pot over medium heat. From the moment it starts to boil they will need 15-20 minutes. You should be able to go through them easily with a knife. Don't let them boil too hard or they could start to disintegrate. Strain the potatoes and let them cool down.
• In a large frying pan, cook the bacon slices over medium heat until evenly golden on both sides. You don't need to use any oil for this. Remove them from the pan and pat them with kitchen paper to remove the excess fat. Let them cool down completely and chop them finely.
• Add the leek to the same pan along with the olive oil. Cook it over medium heat until it's soft and slightly golden. Remember to add salt to it. Remove it and reserve until they have cooled down.
• Once everything that we cooked has cooled down, mix the potatoes with the bacon, leek, pickles and capers.
• In a small bowl, mix the ingredients for the dressing together and add them to the potatoes. Mix everything together.
• Finish by adding the herbs and mix. Taste the level of salt and correct if needed.