METHOD
Make Aioli: Combine mayo, water, lime juice, and salt in a small bowl. Stir in half the chili powder, smoked paprika, and adobo sauce. Taste, and add remaining spices to desired heat.

Make Potato Salad:
Cook the potatoes with their skins on in boiling salted water until just tender. Drain and cool—dice potatoes into a uniform size. Add the potatoes, scallions, and radishes into a large bowl. Pour half of the Chipotle aioli over the potato mixture. Add salt and pepper and adjust the seasoning to taste. Carefully stir from the bottom of the bowl and mix well. Chill before serving.

To serve, spoon a quarter of the potato salad mixture onto a plate and shape it into a large round. Top with radish slices and micro greens. Spoon and swoosh a large dollop of Chipotle aioli onto the plate as garnish.