Boil the potatoes for 15 minutes or until just tender, pierce with the tip of a sharp knife-if
the potato comes away easily it is ready. Drain and cool slightly.
Meanwhile, place the olives and capers in a small bowl with the parsley, lemon juice, lemon
zest, garlic and olive oil. Whisk with a fork to combine.
Cut the potatoes into halves and gently toss with the dressing while still warm. Season to