Southwest Potato Salad

• 1 12 lbs unpeeled round red potatoes
• 1 12 lbs unpeeled small sweet potatoes
• 1 14 cups mayonnaise or 1 14 cups salad dressing
• 2 tablespoons milk
• 1 teaspoon cumin seed
• 12-1 teaspoon salt
• 2 chipotle chiles in adobo, finely chopped
• 1 cup chopped red bell pepper
• 12 cup sliced green onion

1. Put the red potatoes and sweet potatoes in a large pot; add water to cover.
2. Cover pot and bring to a boil; reduce to low heat.
3. Cook, uncovered for 20-25 minutes or until the sweet potatoes are tender.
4. Remove the sweet potatoes and continue cooking 10-15 more minutes until the red potatoes are tender (if necessary).
5. Drain the potatoes and let them cool for about 15 minutes or until they are cool enough to handle.
6. Peel potates and cut into cubes.
7. Mix the mayo, milk, cumin seed, salt, and chilies in a large bowl.
8. Add the potato cubes, bell pepper, and onions.
9. Stir very gently until coated.
10. Cover and chill in the refrigerator at least 4 hours.

potatoes, sweet potatoes, mayonnaise, milk, cumin, salt, chiles, red bell pepper, green onion

Taken from www.food.com/recipe/southwest-potato-salad-73966 (may not work)