Categories: Sides
Ingredients
- 2 pounds multicolored fingerling potatoes, cut into 1-inch rounds
- Kosher salt and freshly ground black pepper
- 1/4 cup white vinegar
- 1/2 cup mayonnaise
- 1/4 cup pesto
- 1 heaping tablespoon drained capers, roughly chopped
- 1 tablespoon Dijon mustard
- Zest and juice from 1/2 lemon
- 2 cups crushed jalapeno kettle chips
Directions
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Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil and immediately reduce the heat to a gentle simmer. Cook until potatoes are tender, about 10 minutes. Drain the potatoes and transfer to a large bowl. While potatoes are hot, add the vinegar and toss gently with a rubber spatula so the potatoes absorb all that vinegar flavor.
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Meanwhile, mix together the mayo, pesto, capers, Dijon and lemon zest and juice.
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Drain any excess vinegar that the potatoes haven’t absorbed, then mix the potatoes with the dressing and season to taste. Top with crushed kettle chips.