Recipe(tried): 3 things I use capers in...

Here are the three most common "recipes" that I use them in...the second one I tend to improvise a lot...so amounts are not exact.

1) Add a sprinkling to your favorite potato salad.

2) A sprinkling on a "white" pizza (no red sauce) with chicken, mushrooms etc.

3) BONELESS CHICKEN(or turkey cutlets)WITH LEMON AND CAPERS
2 boneless, skinless chicken breasts
? flour for dredging which contains...
salt and pepper and a little tarragon if you have it...
butter and olive oil (a little of each)
juice of half a lemon (or 1/4 cup white wine & change the recipe name!)
water
tablespoon of capers
1 clove minced garlic if you like it

Brown the seasoned-floured chicken in some butter and olive oil(and garlic if you like it). When brown on both sides take a small soup/cereal sized bowl and add your lemon juice (or wine) and enough water to fill it 3/4's full. Add your capers to the liquids and dump over the chicken. Cover quickly and let it bubble for about 5 minutes or so. Then, remove the cover and let it bubble for another 5 minutes or more. The liquid should thicken up a bit (we use this for the "gravy" over egg noodles) Test for doneness and serve! Easy, zesty and very quick!
(I sometimes add mushrooms to this as well.)

I hope this helps you!