3/4 cups mayonnaise
2 T. Dijon mustard
Juice of one lime
2 t. chipotle pepper in adobo sauce, seeded and finely minced
1 cup fresh tomato, diced
2 T. chopped cilantro leaves
2 scallions, sliced, white and green parts
1/4 cup red onion, finely minced
2 cloves garlic, finely minced
Kosher salt and black pepper
2 – 2.5 lbs. fingerling or red potatoes
Cut potatoes into bite-sized cubes (not too small!). Boil potatoes in a large pot of salted water until fork tender. Drain and arrange on a baking sheet in one layer so they cool slightly and don't keep cooking.
While potatoes are cooking, combine remaining ingredients in a large bowl and season with salt and pepper, to taste. Put the warm potatoes into the bowl and mix well. Season again with salt and pepper, if necessary.
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