The recipe was from Deborah Madison's Vegetarian Cooking for Everyone, a magnificent compendium. (One of these days I have to make a semi-serious survey of the cookbooks here.) It involves capers, celery, marjoram and thyme along with the more predictable onion, vinegar, salt and pepper, and potatoes of course; and Lindsey also added cubes of hard-cooked egg. Truly a fine salad; I'm sorry I didn't photograph it.
With it, a few lima beans from a few days back; and afterward a tossed green salad, and a bit of bread and salami; and to wash it all down,
Cheap pinot grigio.