San Francisco is treating us well. It is unusually warm, and the Golden Gate Bridge has the slightest shawl of fog around its shoulders. I hardly miss the computer. But, I admit, having a dumb phone and a laptop with a broken USB port makes for photo uploading challenges.
I'll have to wait until I get back to Los Angeles to post trip photos. In the meantime, here is a quick fingerling potato salad. If you like your salads substantial, this one's for you.
I did a riff on this New York Times Magazine recipe. The salad is simple, though it does require separate preparation of some of the ingredients. But once everything is cooked, it comes together quickly.
I added a bit of corn and cherry tomatoes (not pictured). I think I would adjust this by adding more flavor-I lacked the called-for chives, parsley, and capers, and they would have probably carried this dish forward more. Maybe you could also add marinated olives or tuna, a sort of nicoise. Whatever you do, be sure to toss the salad in the dressing while the potatoes are hot. They'll absorb the flavors better that way. Eat it warm or cold. And the spiciest of arugulas is best.