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Sides


1-2 lb small red skinned potatoes
1 tsp salt
2 eggs
4 cloved garlic skins on
1 stalk celery minced
3 green onions diced
1 chipotle en adob sauce minced
1 Tbsp fresh lime juice
1 cup mayonnaise

Scrub potatoes skins on and quarter or eighth Place in large pan cover with water and bring to boil. Cook 15-20 minutes until tender.
Cover eggs with water in a small pan and bring to boil. Boil 1 minute, cover pan remove from heat and let stand 17-18 minutes. Peel eggs and dice.
Roast garlic while potatoes and eggs are cooking. Place in small dish, drizzle with oil and bake in 300 oven for 20 minutes. When cool enough to handle squeez out of skin.
Drian potatoes, cool slightly and place in serving bowl. WIl still warm add the egg celery and green onion.
Combine chipotle, lime juice in a small bowl and form a puree. Add mayonnaise and garlic, mix well. Taste and add more lime juice if needed.
Pour dressing over potato salad and mix gently but thoroughly. Add salt to taste if needed. Cover and chill till ready to serve.

Unrated