Roasted Chile Potato Salad

• *2 egg yolks
• 1 lime, juiced
• 1 lemon, juiced
• 10 ounces olive oil
• 1 pound boiled cubed red skinned potatoes
• 1/4 pound roasted, peeled and seeded chiles (serrano, pablano, jalapeno)
• 1 cup cilantro leaves

1. Place egg yolk, lemon and limes in mixing bowl and whisk.
2. Slowly whisk in oil to make mayonnaise.
3. Add potatoes and fold into mayonnaise.
4. Julienne chiles and fold into the mixture along with the cilantro leaves and serve.
5. *RAW EGG WARNING
6. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
7. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

egg yolks, lime, lemon, olive oil, potatoes, chiles, cilantro

Taken from www.foodnetwork.com/recipes/michael-symon/roasted-chile-potato-salad-recipe.html (may not work)