Transfer the potatoes (in the skin) to a large pot of cold salted water. Bring to a boil and cook the potatoes until just tender, about 20-25 minutes (depending on size). Drain and once cool enough to handle, peel off the skin and cut into slices or chunks.

In a small bowl mix together the dressing ingredients.

Transfer the potatoes to a serving bowl, pour the dressing over and toss together while still warm.

Add the olives, capers, red onion, and parsley to the bowl, season with salt and pepper, and toss to combine. Taste and adjust seasoning, as desired.

Serve at room temperature.