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- 2 lbs cooked red potatoes, cut in chunks
- 1/4 cup red onion, diced
- 2 roma tomatoes, de-seeded julienne
- 1/4 cup sweet bell pepper, julienne
- 2 hard-cooked eggs, chopped coarsely
- 1 cup garbanzo beans (optional or in place of eggs)
- 1 cup mayonnaise*
- 1/4 cup Herdez® Traditional Chipolte Mexican Cooking Sauce
- 1 tbs fresh lime juice
- 1 tbs cilantro, minced
View Full Recipe at Bake at Midnite
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