Boniato Potato Salad Recipe

Dice the boniato into bite sized cubes. Boil in water for about 10 minutes, not too long, so that the don't get soggy. Boniato cook more quickly than white potatoes.

Remove from heat, and rinse well in cold water, drain and dry in a towel.

Put the cooked boniato into the refrigerator to chill while you saute the veggies.

Heat the butter in a skillet and saute the onion, jalapeno, red bell pepper and celery until slightly soft. A little crunch is nice.

Remove the pan from the heat and squeeze the 1/2 of lime over the veggies then grate the rind on top. Toss that all and let it cool completely.

Toss the boniato and sauteed veggies. Toss again with the 1/2 cup of chipoltle aioli and a third time with the chopped fresh cilantro.

Ready to eat now or later.