Warm new potato salad with smoked salmon and caperberries recipe

Boil or steam 500g new potatoes for 15 minutes until tender. Meanwhile, mix 200g smoked salmon, torn, with a 235g jar caperberries, drained and rinsed, 200g cherry tomatoes, quartered, and 2 little gem lettuces, sliced. Mix 1 shallot, finely chopped, with 1 tbsp Dijon mustard, 1 tbsp white wine vinegar and 1 tsp sugar. Whisk in 3 tbsp extra-virgin olive oil, then season. Add the cooked potatoes to the salad, pour over the dressing, toss, then serve immediately.