- Rating:
- Servings:
- 3 - 5
- Difficulty:
- Total Time:
- Recipe By:
- Chris Faulkner
Ingredients
- 2 pounds Baby Dutch Yellow® Potatoes (DYP's) unpeeled and halved
- 1/4 cup Organic Limes juice freshly squeezed
- 1/2 cup Mayonnaise
- 1 canned Chipotle Chile in Adobo
- 1 teaspoon Adobo Sauce
- 4 medium Scallions sliced thin
- 2 tablespoons Cilantro
Directions
Place the DYP's in a large saucepan. Cover with cold water and bring to a boil.
Reduce the heat and cook for 12 minutes. Cut the potatoes into 1/4 inch thick rounds.
Sprinkle with a little lime juice. Cool potatoes to room temperature.
Add the mayonnaise, and the remaining 2 tablespoons lime juice, chipotle chile, adobo sauce, scallions and cilantro.
Toss gently to coat the potatoes with the dressing. Serve immediately.
