Gastography

This potato salad makes the perfect foil for grilled meats on a hot summer’s night and only improves in the fridge. It has enough heat to make things interesting, but not so much that the fire department needs to be called.

Spicy Potato Salad

1 lb. baby red potatoes
2 Tbsp. mayo (we use olive oil-based)
3 Tbsp. olive oil
1 Tbsp. lemon juice
1 Tbsp. capers
1 tsp. red wine vinegar
1/4 onion
2 eggs
2 ribs celery
1 Tbsp. canned chipotle

Wash your potatoes, halve (you want potato chunks that are roughly uniform in size and around the 1/2 inch) and place into a large pot. Add enough water to cover by a few inches and a palm full of salt. Bring to a boil and let boil 8 minutes or until soft but not disintegrating.

While the potatoes are cooking, place your eggs into a small sauce pot and cover with water. Bring up to a boil and let boil 4 minutes. Set aside until cool enough to handle. Peel and slice thin.

Dice the chipotle and add to a large bowl. Add the mayo, vinegar and lemon juice and whisk, streaming in the olive oil as you go, until a dressing is formed. Salt & pepper to taste.

Slice the onion wafer thin and add to the bowl.

Add the capers.

When the potatoes are done, drain and add to the bowl. Stir to combine.

Add the egg and gently fold in.

Taste for seasoning and adjust as necessary.

Serves 2 for dinner and 1 for lunch.