Mexican Potato Salad:

3lbs Red Potatoes
1 c. Sour Cream
½ c. Mayonaise
2 Chipotle Peppers - seeds scraped out & minced + 1 T. of the canned adobo sauce
1 Lime – zested & juiced
1/2 of a Chayote – small dice (cut out & discard the pit/seed)
1 small Red Onion – small dice
2 ribs Celery – small dice
Sea Salt – To Taste
½ c. Cilantro - chopped
Apple Cider Vinegar

Boil potatoes for 15 minutes or until barely fork tender. Drain potatoes in a colander, then cover with a clean kitchen towel so the potatoes continue to steam and cook (for 20-30 more minutes). Dice the celery, onion and chayote

After the potatoes are cool enough to handle, cut into 1 in. cubes. In a large bowl, combine potatoes with the sourcream, mayo, chipotle + adobo, lime, diced vegetables and large pinch of salt. Mix til combined. Taste and add more salt and acid accordingly. Cover and place in the fridge at least 3-4 hours.

Just before you plan on serving, toss in chopped cilantro and mix