A potato salad

Another one not to forget. I had a craving. Sometimes such things just happen. Loosely based around something Elaine's friend Mary made the first time I met her, in Belfast in May nearly a year ago.

For one-and-a-half, without much else:
- 6 or so thumb-sized baby new or charlotte potatoes
- 1 dessertspoonful of mayonnaise
- 1 smaller dessertspoonful of plain yoghurt
- A small half teaspoonful of green pesto
- 8 or so slices of pickled green jalapeños, finely chopped
- 3 teaspoons of capers (it would have been better if I could have got them just in brine or salt...mine had vinegar in too) - these would be the making of the salad if I'd got REALLY good ones...
- 1 inch of chorizo, cut into half centimetre dice (so that's a piece about the size of the top joint of my thumb)
- Black pepper
- a drop of olive oil

Boil the potatoes until cooked but still firm - unpeeled and uncut, so they don't get soggy. Meanwhile, mix the mayo, yoghurt, pesto, chillies, capers and black pepper. When the potatoes are nearly done, fry the chorizo bits in the oil until crispy and then add the whole contents of the pan to the rest of the dressing ingredients. Combine and taste. I find it unlikely you'll need salt, but you never know. When the potatoes are cooked, slice into bite-sized pieces. Use a few bits to mop up the chorizo oil in the pan (don't waste it!) and then add the still warm potato to the mayo mix. Stir to combine. Eat, with gusto.