Grilled Eggplant-Potato Salad with Homemade Spicy Basil Mayonnaise a la Daniel Boulud

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If it’s past our anniversary, which for 40 years has appeared each Bastille Day, it’s past the middle of July. That’s pretty late in the season to have not yet had one bite of potato salad.  Late yesterday afternoon, opening and closing the fridge door like a teenager hoping to find something new since the last time I looked, I couldn’t think of something to have with leftover burgers.  (I like leftover burgers nearly better than fresh.) The weather was not helpful:  60 degrees and 60 mph winds with hard rain and hail did away with idea of grilling anything.  I knew I needed to use a quickly aging eggplant and of course there were eggs.  In the vegetable basket were onions and naturally potatoes.  A big bunch of basil drooped unhappily on the counter.  I drooped, too.  Our youngest had been home for a few days for a family wedding and for our anniversary.  She had left that morning.

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