OK, BamaVol, here you go -- I hope you like it.

POTATO SALAD WITH RED BELL PEPPERS, CAPERS AND CILANTRO
(Bon Appetit, July 1999, p. 108)
8 servings

14 red potatoes (about 3 lbs), cut into 1/3-inch-thick slices

1/4 c. Dijon mustard
2 Tbsp white wine vinegar
1/2 c. + 2 Tbsp olive oil
1/4 c. drained capers

2 red bell peppers, chopped
1 c. chopped green onions
3/4 c. chopped fresh cilantro

Working in 2 batches, steam potatoes in large pot until tender, about 10 mins. Transfer to a large bowl. Meanwhile, mix mustard & vinegar in a medium bowl. Gradually whisk in oil. Mix in capers. Pour dressing over warm potatoes. Cool. Mix in bell peppers, onions & cilantro. Season with salt & pepper.
(Can be made 1 day ahead. Cover; chill)