Peel and wash the potatoes, chop into cubes 2 cm. Place the potatoes in 8 cups of water. To cover them and cook until tender for 20 minutes. (Not over cooked.) Allow to drain and cool.
2
In a pan out oil and butter and warm up, add the boiled potatoes and fried them until they begin to brown for about 20 minutes.
3
Add the vinaigrette and mixed slowly so that the potatoes do not break. Place the potatoes in a serving plate toss the olives and capers and pour the parsley over the potatoes.