Instructions: You can control the heat in this unusually good potato salad by controlling the amount of chipotle chilies. Be careful, its addictive.

Boil potatoes in a medium saucepan with 1 quart water and 1 tablespoon sea salt until tender; drain and cool until easy to handle. While potatoes cool, combine onion, adobo sauce, minced chipotle, mayonnaise, cilantro and remaining 1 tablespoon sea salt; stir until well-mixed. Cut potatoes in half and gently toss with the dressing.

Note: If you substitute regular salt for coarse sea salt, use a much smaller amount.

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