Instructions: Bring a large pot of water to a boil over high heat; add potatoes and cook until just tender, 15-20 min. Remove from heat. Drain and cut into halves or quarters, depending on size. Season with salt and pepper.

Prepare grill. When hot, place potatoes and onion slices on grill. Cook until lightly brown on one side, about 5 min. Carefully turn over and cook until caramelized, about 5 more min. Place grilled potatoes and onion in a large bowl. Add bell pepper and celery. Toss well with Chipotle Mayonnaise. Adjust seasonings. Keeps as long as 2 days, covered in the refrigerator.

Chipotle Mayonnaise:
Combine mayonnaise, lime juice, chipotles, cumin, salt and pepper in a glass or other nonreactive bowl. Cover and refrigerate. Covered in refrigerator, mayonnaise keeps as long as a week

NOTES: Juice of one whole lime

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