Red-Skinned Potato, Olive, and Caper Salad

I love red-skinned potatoes. They are so full of flavor, especially when fresh from the garden. They also make the best potato salad ever. You can also use fingerling potatoes.

Serves 4-6
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2 pounds red-skinned potatoes, unpeeled
1 clove garlic
Salt
2 tablespoons coarsely chopped flat-leaf parsley
3 1/2 ounces capers (if salted, soak in cold water for 30 minutes and drain)
7 ounces of large green olives, pitted
2 tablespoons white wine vinegar
3 1/2 fluid ounces extra virgin olive oil (little less than 1/2 cup)
Freshly ground black pepper
Finely grated rind of 1 lemon
2 tablespoons white celery leaves

Place potatoes in a large pan and cover with cold water. Add salt, bring to a boil and simmer for about 20 minutes, depending on the size of the potatoes, until tender. If you have a large mortar, smash the garlic with a little salt, then add half the parsley and roughly smash. Add the capers and olives and do the same to give them a coarse, roughly broken up texture. If no mortar use the flat size of a large knife.

Drain, peel and cut the potatoes in half while still hot, add the vinegar and oil. Cool for 10 minutes, then add the olive and parsley mixture. Season with salt and pepper, and toss in the rind, celery leaves and remaining parsley.