1/4 pound roasted, peeled and seeded chiles (serrano, pablano, jalapeno)
1 cup cilantro leaves
Place egg yolk, lemon and limes in mixing bowl and whisk. Slowly whisk in oil to make mayonnaise. Add potatoes and fold into mayonnaise. Julienne chiles and fold into the mixture along with the cilantro leaves and serve.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.