for the dressing
1/3 cup Parmesan garlic marinade
1/3 cup diced green onion
3 tablespoons mayonnaise
2 tablespoons finely grated Parmesan
1 1/2 tablespoons nonpareil capers
In a large pot, boil the potatoes until fork-tender. Drain. Whisk together the dressing ingredients in a small bowl. Drizzle dressing over still slightly warm potatoes, toss to coat.
This is one of those recipes where it is almost insulting how good it is when it was made with so little effort. The Parmesan melts a bit and infuses each bite with cheesy flavor. Using the Parmesan-garlic marinade eliminates the need to make a complicated dressing and highlights the fresh Parmesan flavor. I love capers and would put them in anything but they are especially tasty in this salad, adding a salty note that goes great with the cheese and onion. Simple, easy and fresh tasting. What more could you ask from a summer salad?