Potato Salad with Relish Vinaigrette

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6 medium Yukon Gold potatoes, skin on, cut into 1/2-inch pieces

Kosher salt

1/2 cup fresh parsley, chopped

1/2 small red onion, finely diced

1/4 cup pickled cherry peppers, roughly chopped

1 tablespoon chopped fresh chives

Freshly cracked pepper

1/4 cup red wine vinegar

2 tablespoons sweet pickle relish

2 tablespoons capers, chopped

1 teaspoon whole-grain mustard

1/2 cup extra-virgin olive oil

Kosher salt and freshly cracked pepper