Place potatoes in a medium saucepan, cover with cold salted water and bring to a boil on medium-high. Once boiling, remove lid and reduce to a simmer. Cook until potatoes are tender with the touch of a fork. Drain and allow to cool.
As potatoes boil, make dressing. Combine olive oil, vinegar, mustard, salt and pepper in a sealed jar and shake vigorously. Taste for seasoning and adjust if necessary. Set aside.
Once potatoes are cool enough to handle, slice or cut (as you prefer) and transfer to a large bowl.
Pour half the dressing over potatoes, season liberally with sea salt and pepper, and toss to combine.
Add capers, parsley, red onion and half the rocket, and toss to combine.
Add remaining dressing and a touch more rocket – not too much, just to accent the potato. Toss to combine.
Taste salad for seasoning and adjust if necessary.
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