Last night I took about a dozen small red potatoes, cut them into halves or quarters, and boiled them (without peeling them) in lightly salted water to make a potato salad with 1/2 tsp of capers, a small quantity of diced red onion and shredded carrots. The dressing was 2 T of mayo with a clove of garlic crushed into it and some paprika, a negigible amount of vinegar. This accompanied bbq chicken thighs skinned and marinated in pineapple juice, garlic, ginger, and soy sauce--and basted with whole foods chipotle citrus bbq sauce.