Place washed potatoes into a pot with cold water, season with salt so it tastes “salty like the sea,” and bring water to a boil on high heat. Cook potatoes until they are easily pierced with the tip of a knife, about 15 minutes.
Drain and rinse under cool water. Cut potatoes into bite-size pieces and place into a medium-size mixing bowl. Add the peperoncini, capers, zest and parsley. Drizzle on the extra virgin olive oil, and gently toss to combine. Add a tablespoon or two of the peperoncini brine for some added “zing.” Season with salt and pepper to taste, then serve.