Salad
2 - 4 servings
15 minutes
20 minutes
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.
