• Leave the skins on the potatoes and cut them in halves or quarters, depending on how big the potato is - you'll want pieces that are roughly the same size, about one inch. Rinse them thoroughly under cold water.
• Place the potatoes in a medium to large pan, then add enough cold water to cover them. Season generously with salt, and place over medium heat. Bring to a gentle boil.
• Cook until the potatoes are tender all the way through when gently pierced with a fork.
• While the potatoes are cooking, add the olive oil, minced parsley, chopped capers, mustard, and vinegar to a bowl and whisk to combine. Season with salt and pepper, and set aside.
• Add the sliced onions to a large bowl and set aside.
• When the potatoes are cooked, remove the pan from the heat and drain the hot water.
• Pour the drained hot potatoes directly into the bowl with the onions and let it sit for about a minute.
• Then, pour the dressing over the potatoes and stir gently to coat.
• Let the potato salad cool to room temperature and stir again a few times before covering and refrigerating.
• Serve at room temperature or cold!

Bom Apetite!