Italian potato salad

• 2 pounds red potatoes, skin on, quartered
• 1/2 cup sliced red onion
• 2 tablespoons capers
• 3 scallions, chopped
• 1/4 cup extra virgin olive oil
• 1/2 cup fresh chopped parsley
• 1 teaspoon garlic powder
• 1 teaspoon minced garlic
• 2 tablespoons white vinegar

salt and pepper to taste

1. Place the potatoes in a sauce pan covered with cold water. Bring the water to a boil and cook for about 15-20 minutes until the potatoes are tender. Drain the water and let the potatoes dry for about 5 minutes. Add all ingredients to a serving bowl and gently toss. Season with salt and pepper. Serve warm or refrigerate for an hour and serve cold. Delish either way!