Step 1

Preheat oven to 220°C/400°F.

Step 2

Cook potatoes in a large saucepan of boiling water 5 minutes; drain. Cut potatoes into wedges, combine with 1 tablespoon of the oil on an oven tray. Roast, uncovered, 45 minutes or until potato is browned lightly.

Step 3

Meanwhile, whisk vinegar and remaining oil in a small bowl.

Step 4

Place potatoes in a large bowl with onion, capers, beetroot and dressing; toss gently to combine. Serve salad warm, topped with egg and chives.