MEXICALI CHIPOLTE POTATO SALAD

MEXICALI CHIPOLTE POTATO SALAD 2 lbs cooked red potatoes, cut in chunks ¼ cup red onion, diced 2 roma tomatoes, de-seeded julienne ¼ cup sweet bell pepper, julienne 2 hard-cooked eggs, chopped coarsely 1 cup garbanzo beans (optional or in place of eggs) 1 cup mayonnaise* ¼ cup Herdez® Traditional Chipotle Mexican Cooking Sauce 1 tbs fresh lime juice 1 tbs cilantro, minced Mix mayonnaise, Herdez Traditional Chipolte Mexican Cooking Sauce, lime juice and cilantro in a small bowl. Set aside. Mix remaining ingredients in a large bowl. Add sauce and stir gently to combine. Cover and chill well before serving. Makes 6 servings. *For a vegan salad, omit eggs and substitute vegan mayonnaise for the regular.