Red Potato Salad with Chipotle Lime DressingRecipe by Chef Heidi Fink

Directions

1. Dressing: In a small bowl, whisk together the lime juice, Dijon, garlic, chipotle, salt and honey.  In a glass measuring cup, mix together the olive oil and the sunflower or grape seed oil.  Slowly pour the oil into the bowl, whisking the whole time, until the dressing is well-mixed.
2. Salad:  Scrub the potatoes well and cut them into halves, quarters, or eighths, depending on how big or small they are. Place them in a pot, cover with cold water, add the tablespoon of salt, and place them on the stove.
3. Turn the heat on high, bring to a boil, reduce heat to low, cover, and simmer for about 7 to 8 minutes, until potatoes are just cooked, but still firm enough to hold their shape.  Immediately drain the potatoes and spread them out on a tray to cool and steam off their remaining moisture.
4. Meanwhile, thinly slice both the white and green parts of the green onions.  Roughly stem and chop the cilantro.
5. Once potatoes have cooled enough to touch, place them in a bowl with the green onions, the cilantro, the dressing, and cherry tomatoes.  Toss to combine thoroughly.
6. Serve immediately or refrigerate up to two days before serving. Since the onions and cilantro will discolour overnight, you can stir in some fresh cilantro just before serving.