This should be eaten outdoors so I took it's picture next to the window.
2 pounds red potatoes (diced small, 1/2 inch or smaller)
1/2 pablano pepper (diced small)
1 chipotle pepper (seeded and diced SUPER small)
1 teaspoon adobo sauce from the can of chipotle peppers (more is you like it hotter)
1/2 cup jicama (diced small)
4 green onions or 1/2 small white onion (diced)
1/4-1/3 cup cilantro chopped
1/2-1 cup mayonnaise (I use a little to start and see if it needs more, I really just use the mayo as a binder but if you like it by all means use more)
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
In a big pot boil potatoes with about 1 teaspoon salt. Cook until tender, drain but don't rinse. Transfer potatoes to a bowl to cool, when they are room temperature pile on the peppers, jicama, onion, cilantro, then the mayonnaise in the center. Sprinkle the dry spices and adobo over the mayo, swirl to combine then very gently mix all ingredients. Serves about 6-8.
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