Spiced German-style Potato Salad

   * 10-12 small red potatoes (the little tiny to medium ones)
   * water, handful of salt
   * ---Wash potatoes (or for Dan Quayle, potatoees); leave skin on. Boil
     until done; drain and let cool. Have a few beers. When cool, cut into
     chunks and set aside.
   * 1 med. Vidalia onion, minced
   * 8 jalapenos, minced, or 4 habaneros, minced
   * 3 cloves garlic
   * 1/4 c balsamic vinegar
   * 1 splash of good beer
   * 1 T olive oil
   * 2 T mixed herbs (I use basil and thyme)
   * juice of 1 lemon
   * 4 T brown sugar
   * 2 T Dijon mustard
   * 2 T mayonnaise
   * 1 T horseradish

---Combine all but the last 4 ingred. and simmer until liquid is reduced by
1/2. You should have a viscous mess that smells up the kitchen and kills
fleas (ask my cat). Add sugar and stir over high heat until it bubbles and
sticks to a spoon (should look like a bad batch of jelly). Remove from
heat; about 30 minutes later, when it's still warm, add the last 3 ingred.
and whisk well. Add potatoes (ees) and blend to coat. Let sit in fridge for
at least 1 hour. Eat some. For best results, let it sit for 8 hours or
longer (refrigerated, of course). Go buy some breath mints.