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.
Note: if I am using red potatoes or really light colored ones I leave the skin on because it is tender, delicious and adds fiber and additional nutrients.
Serve at room temperature. Enjoy!
Capers in brine (both bottled with a brine of water, vinegar and sea salt) can be found in most organic food stores. Some supermarket brands of capers can pack them in a higher quantity of vinegar (20% or more) so depending on your taste preference, you can also rinse these to reduce the vinegar flavor.