Danish Autumn Potato Salad

Place potatoes in a large saucepan with water to cover. Heat to a boil. Boil about 15 minutes until potatoes are tender. Drain potatoes and let stand 30 minutes. Peel potatoes and cut into 1/2 inch thick slices. Transfer potato slices to a large bowl and add green onions, parsley and capers. Stir together wine vinegar, caper juice and Dijon mustard in a small bowl. Whisk in olive oil. Pour the mustard mixture over the potatoes and toss gently to coat. Season with salt and pepper. Cover and let stand 1 hour before serving.