Place potatoes in pot and cover them with water. Bring to a boil and season liberally w salt, then cook potatoes until fork tender, (8-9 min)
Combine chipotles and adobo sauce, marmalade, OJ, and vinegar in a bowl, then whisk in the extra virgin olive oil
Drain potatoes well, return them to hot pot to let the water evaporate, then immediately add to dressing. Toss them w/ onions and herbs and season salad w/ salt and pepper. You can add more extra virgin olive oil if salad gets dry
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