Catch-up post from way back--made this on June 22:
A potato salad, of the vinaigrette variety. Mine was not officially fingerlings, but baby Yukon Gold relatives. Cooked the potatoes along with the egg, and both were done in the time recommended for the egg. I made a half recipe of potatoes and vinaigrette, but made the full amount of pickled celery as the somewhat aged celery in my hydrator needs to go into something. The extra half shallot got sliced into rings and thrown into the pickling solution, too.
Also on my supper plate was roasted asparagus, maybe somewhat over-roasted (oven temp wasn't high enough, I think, so the spears shriveled before they browned much). There's leftover vinaigrette and half an egg....so "roasted asparagus vinaigrette with sieved egg and pickled shallot". (No celery...just didn't work.) Dinner was a double-vinaigrette, then, with the remains of the Pine Street Market smoked brisket, sliced thin and reheated in a little homemade barbecue sauce.