There’s no law that says every potato salad must contain mayonnaise. The oil-and-vinegar dressing and bright flavor of sundried tomatoes make this salad the star of the picnic. Cooking the garlic along with the potatoes mellows its flavor, so don’t let the number of cloves frighten you.
Place potatoes and garlic cloves in a large saucepan and cover with water. Cover and bring to a boil. Boil, covered, for 15 to 20 minutes or until a knife slides easily into the center of a potato. Drain. Cool, then peel the potatoes and chop them into chunks. Mash the garlic and set aside. Place the potatoes in a large bowl.
In a small bowl, whisk together the olive oil, vinegar, salt and pepper. Whisk in the mashed garlic. Pour the dressing over the potatoes and toss to coat. Add the sundried tomatoes, capers and parsley, and toss. Serve immediately or cover and refrigerate, then bring to room temperature before serving.