Prepare the Potatoes: Chop the scrubbed potatoes into bite-sized chunks, about 3-4cm. Aim for uniform pieces so they cook evenly.

Boil the Potatoes: Place the potatoes in a large saucepan and cover with cold water by about an inch. Add the table salt and bring to a boil. Reduce the heat and let them simmer for 15-20 minutes, or until they are tender when pierced with a fork.

Make the Dressing: While the potatoes are cooking, grab a large salad bowl. Add the mayonnaise, soured cream, lime juice, smoked paprika, ground cumin, and garlic powder. Whisk everything together until smooth.

Add the Aromatics: Stir the finely diced red onion, sliced spring onions, chopped jalapeños, and about three-quarters of the fresh coriander into the dressing. Give it a good mix.

Drain and Cool: Once the potatoes are tender, drain them thoroughly in a colander. Let them sit and steam dry for 2-3 minutes. This step is important as it helps the dressing cling to them better.

Combine Everything: Add the slightly warm potatoes to the bowl with the dressing. What works best for me is using a large spatula to gently fold the potatoes into the dressing until they are evenly coated. This prevents them from breaking apart.

Season and Rest: Season generously with sea salt and freshly ground black pepper. Give it a final, gentle fold.

Serve: You can serve the salad straight away, but for the best flavour, I recommend letting it sit for at least 20 minutes at room temperature to allow the potatoes to absorb the dressing. Garnish with the remaining coriander before serving.