Melissa's Creamy Potato Salad with Southwestern Flavors
By Chef Chris Faulkner


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 


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.