Spicy Potato Salad

`This is my take on a "Spanish Style" Potato salad that my grandmother used to make, with mashed potatos, served topped with a onion / tomato salsa and shrimp.

My grandmother passed away before I could get her recipe, this version has been modified for the lighter palate of an American Audience. Hope you like it.

Spicy Potato Salad

2 1/2 to 3 lbs. potatoes, boiled and peeled cut into bite size chunks
1/4 cup olive oil
2 Tbsp Romano cheese grated
1 med. poblano chilli seeds and veins removed, chopped
(You can use a milder chili,
ask your produce manager for options available at your store.)
2 cloves of garlic peeled.
2 Tbsp Red wine vinegar
juice from 1/2 lime
juice from 1/2 lemon
1 tsp salt, to taste
1/2 tsp ground black pepper
1/2 tsp ground cumin
1/2 cup sour cream
1 small onion thinly sliced
1/2 green pepper thinly sliced
1/2 cup black olives chopped
1/4 cup chopped cilantro leaves
salt

Serves 6 to 8

In a blender combine cheese, chili, garlic, vinegar, lemon and lime juice, salt, pepper and cumin.

Blend on high to liquefy ingredients, begin adding oil in a slow stream into blender to emulsify mixture.

Add a little water if mixture is too thick.

Add sour cream and whip till just well combined.

Place thinly sliced onion in ice water bath with one teaspoon of salt, allow to rest for about 10 minutes. drain well. combine potatos, drained onions, and peppers, fold dressing gently into vegetables to not break the potatoes too much, sprinkle with olives and cilantro leaves. cover and chill for 1 hour.