Potato Salad

I almost made this dish for my picnic, but I was too lazy to boil the potatoes. And it was already too hot in my kitchen.
But the great thing about potato salad is that you can make it the night before. It's actually better. The vinegar and oil have time to really soak into the potatoes and red onions.

It was so good, it's all I ate for lunch...

What you"ll need:

1 pound small potatoes

1 tablespoon fresh Italian parsley

1 tablespoon capers

1 medium red onion

1/2 teaspoon salt

1/2 teaspoon pepper

1/3 cup oil

1 cup apple vinegar

How you do it:

Boil the potatoes until soft, but not too soft. Drain them and run under cool water. Peel the potatoes and cut them into bite-sized pieces. Chop the onion and parsley and mix with the potatoes. Mix vinegar, salt, pepper and capers together in a small bowl; after they are well mixed, add the oil and stir well. Pour the dressing over the potatoes and onions. Refrigerate for at least 2 hours before serving.