Green potato salad

Instructions

1. Bring a large pot of water to a boil over high heat and add the potatoes. Cook for about 15 minutes over low heat, or until the potatoes are tender when pierced with a knife. Drain and set aside.
2. In a food processor, combine the parsley, capers, pickle, lemon juice, vinegar, and olive oil. Process until the desired consistency is reached. It can be slightly thick (like a traditional green sauce) or smooth.
3. If desired, cut larger potatoes in half. Combine with the previous preparation. Drizzle with olive oil and garnish with green onion. There's no need to add salt because the capers are already salty. Serve immediately or at room temperature.