There were no small red potatoes at the market today so I quartered larger red potatoes. I didn't add the capers or the olives due to the kiddos turning up their noses. Next time I think I will make half child friendly and the other half with the complete recipe for us adults. I used fresh grated Parmesan which just made it even more delish.
12 small red potatoes
1/2 cup grated Parmesan cheese
1/2 cup olive oil
2 tablespoons minced fresh parsley
2 tablespoons capers, drained
2 tablespoons sliced Greek olives
1 tablespoon thinly sliced green onion
1 teaspoon white wine vinegar
1/4 teaspoon pepper
Place potatoes in a large saucepan and cover with water. Bring to a boil reduce the heat; cover and cook for 15-20 minutes or until tender. Meanwhile, in a small bowl, combine the remaining ingredients. Drain potatoes; cool slightly. Cut each in half; place in a serving bowl. Add cheese mixture; toss gently to coat.