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Double Potato Salad with Pesto
  • 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
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