If you’re not in the habit of making your own taramasalata, it’s really worth seeking out a quality one from a good Greek deli. And remember that most commercial dips are dyed pink, traditionally taramasalata is closer to beige, so don’t be put off by a less fluorescent appearance.
Boil the potatoes in salted water until the skins start to split. Drain well and set aside to cool for 5 minutes. Using a tea towel or some paper towel to hold the hot potatoes, peel off the skins with a paring knife
In a large bowl mix together the herbs, watercress, shallot and plenty of pepper (and salt if necessary, but remember the tamasalata will be salty) with a good slug of oil and toss the peeled potatoes through.
Smear the taramasalata on your serving platter, pile the potatoes on top, dot with the caviar and serve.