Jamie's potato salad

Cook the potatoes in a large pot of lightly salted boiling water until they’re tender but not too soft; drain.
Place the olive oil, lime zest and juice in a large bowl and mix well. Add the potatoes while they’re still hot, season with salt and pepper and toss to coat. Add the capers.
Add the parsley after the potatoes are cool. Mix well and serve.

notes:

* Jamie used dill

vegetables

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