Caponata Potato Salad

As a defiant response to Sad Desk Lunches, the Food52 team works to keep our midday meals both interesting and pretty. Each week, we'll be sharing our happiest desk lunches -- and we want to see yours, too.

Today: Food52's Senior Editor, Kristen Miglore, exposes potato salad as an accessible, versatile lunch that's ideal for bringing to work.

We've been calling this the summer of potato salad. 

Because (I promise) there isn't a happier desk lunch than small boiled potatoes, sauced in herbs and vinegar and, when you're feeling flush, something creamy. They have all the portability and brightness of other salads, but you don't find yourself scrounging for stale chips an hour later. 

For this one, we pulled out leeks, thyme, and a caponata we had leftover from a photo shoot (you'll see why next week!). While the potatoes simmered, we melted leeks with thyme and olive oil in a big skillet, then tossed in the caponata until all was warm and ready to accept potatoes. We made this at Food52 HQ and ate it warm because we could, but if you don't have an office with a stove and a secret stash of caponata, don't be sad! Make it for dinner and truck it to work for the rest of the week. 

Alternately: cook your potatoes in pickle brine. 

Tell us: What are your favorite dinners to eat for lunch the next day?