Place potatoes in a pot and cover with water.
Bring water to a boil and season water liberally with salt and cook the potatoes until just fork tender, 8 to 10 minutes.
Combine chipotle, lime juice, onion, and gherkins in a bowl then whisk in the garlic infused extra-virgin olive oil.
Drain the potatoes well, return them to hot pot to let water evaporate, then add immediately to dressing. The dressing will be better absorbed.
Toss with herbs and chilé
Season the salad with salt and pepper, to taste.
Serve warm or chill.
