Spicy Sonoran Potato Salad with Chile-Lime Vinaigrette and Red Onion

Here in Southern Arizona, our famous Sonoran style Mexican food is often garnished with pickled red onions and Mexican limes. I've incorporated those flavors into this spicy potato salad tossed with a chile-lime vinaigrette.

Ingredients

• 2 pounds baby potatoes halved, such as Melissa's Dutch Yellow

• 1 diced serrano chile

• 1/2 cup diced red onion

• 2 tablespoons red wine vinegar, preferably Regina brand

• 1 tablespoon finely chopped cilantro

• 1 tablespoon hot sauce (such as Franks)

• 2 Mexican or Key limes (one for juicing and one for garnish.)

• 1/2 teaspoon Sonoran sea salt

• 2 tablespoons olive oil

Instructions

Preheat oven to 425 degrees F. Toss potatoes and olive oil in medium bowl to coat, season generously with salt and pepper and toss again to blend. Place potatoes flesh side down, in a single layer, on shallow roasting pan. Cover the pan with aluminum foil and cook 20 minutes.

Remove foil, then roast until side of potato touching pan is crusty and golden brown, about 15 minutes more.

Remove pan from oven and carefully turn potatoes over using a metal spatula. Return the pan to oven and roast 5 to 10 minutes more. Transfer potatoes to a large bowl.

While the potatoes are still hot, gently toss them with the hot sauce, vinegar, onions, cilantro, serrano chile and lime juice. The sauce will sink into the skin of the warm potatoes. Refrigerate until the potatoes are cooled, about 1/2 hour.

To serve sprinkle with sea salt and garnish with limes.

Mexican, Sonoran Style, Sonoran Style Mexican, Southwestern

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