Mixing up a few different potato salad recipes led to the discovery of this ultra-tasty side that will go with absolutely anything you're grilling this weekend...

For best results to make sure everyone's mouths will be oh-so-happy, let the whole concoction sit in your refrigerator overnight, so make sure you plan ahead here.

The Guaranteed To Please Double Potato Salad (with Pesto):

Take 2 pounds of rainbow/multi-colored fingerling potatoes and leaving the skin on, cut 'em up into 3/4" slices and put into a COLD pot of water (enough to cover them by about an inch. Aggressively season the water with salt.

Bring to a boil, then immediately reduce the heat to a gentle simmer -- Do Not Cover!

Cook the potatoes until they're fork-tender (it should take about 10 minutes), then drain and put in a decent size bowl and while they're still hot, coat lightly with about a 1/4 cup of white vinegar and gently give 'em a toss.

Now in a separate bowl, mix together 1/2 cup mayonnaise, 1 heaping tablespoon of drained and roughly chopped capers, 1/4 cup of pesto (pre-made store-bought is just fine here), 1 tablespoon Dijon mustard and the zest and juice of half-a-good-size lemon.

Drain any excess vinegar that the potatoes haven't absorbed, then add them to the dressing, gently mixing all and making sure that you don't mush or break up any of the potatoes. Season to taste.

Cover and let sit overnight. For serving, we like to top our portion with hand-crushed kettle potato chips (or, frankly, any kinda chips you like; jalapeno flavored ones add a nice little bite).

Presto! You've got another crowd-pleaser to put in rotation...



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