Italian Potato Salad with Rosemary, Lemon and Capers

2 1/2 pounds red-skinned potatoes, unpeeled, cut into 1/4-inch thick rounds
6 Tbsps olive oil (preferably extra virgin)
1/4 c. fresh lemon juice
2 Tbsps drained capers
1 Tbsp chopped, fresh rosemary
1 1/2 tsps minced garlic
8 Tbsps sliced green onions

Cook potato rounds in pot of boiling salted water until just tender, about 10 minutes.  Drain.  Cool potatoes slightly.

Whisk oil, lemon juice, capers, rosemary and garlic in medium bowl to blend. Season with salt and pepper.

Layer 1/4 of the potatoes in the bottom of a medium bowl. Sprinkle with salt and pepper. Sprinkle two tablespoons of green onions over the mixture, then drizzle with three tablespoons of dressing.  Repeat layering three more times with remaining ingredients. 

This recipe can be made up to six hours ahead.  Cover and chill.  Let stand at room temps for 30 minutes before serving.