Spicy Kimchi Potato Salad

• 23 cup mayonnaise
• 3 tablespoons finely chopped scallion whites (slice and save greens for garnish)
• 2 tablespoons chopped kimchi
• 1 1/2 tablespoons ketchup
• 2 teaspoons lime juice, more to taste
• 1 1/2 teaspoons sriracha or other hot sauce
• 1/4 teaspoon kosher salt, more as needed
• 2 pounds small waxy white or yellow potatoes, roughly about the same size

1. In a bowl, whisk together mayonnaise, scallion whites, kimchi, ketchup, lime juice, sriracha and salt.
2. Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch.
3. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size.
4. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
5. Transfer hot potatoes to a large bowl and toss with 2/3 of the dressing.
6. Let cool to room temperature, or refrigerate until ready to use.
7. Just before serving, toss with remaining dressing.
8. Adjust seasoning if necessary.
9. Garnish with scallion greens and more lime juice to taste.

mayonnaise, scallion whites, ketchup, lime juice, sriracha, kosher salt, potatoes

Taken from cooking.nytimes.com/recipes/1017403 (may not work)