1. Prepare the mojo dressing: In a small bowl, whisk together orange juice, lime juice, garlic, cumin, oregano, salt, and pepper. Slowly whisk in olive oil until emulsified. Set aside for at least 15 minutes to allow flavors to meld.
2. Cook the potatoes: Place potatoes in a steamer basket over simmering water. Cover and steam for 12-15 minutes until tender but still firm when pierced with a fork. (Alternatively, boil potatoes in salted water until just tender, then drain well.)
3. Cool the potatoes: Spread steamed potatoes in a single layer on a baking sheet to cool for about 15-20 minutes.
4. Combine dressing and mayo: In a large bowl, whisk together mayonnaise and 2/3 of the mojo dressing, reserving the remainder.
5. Dress the potatoes: Transfer cooled potatoes to the bowl with the mayo-mojo mixture. Toss gently to coat.
6. Add remaining ingredients: Add red onion, bell pepper, cilantro, and oregano. Fold gently to combine. Drizzle with remaining mojo dressing and toss again. Season with additional salt and pepper to taste.
7. Rest and serve: Cover and refrigerate for at least 30 minutes or up to overnight. For best flavor, remove from refrigerator 30 minutes before serving. Serve with lime wedges on the side.

Notes:

• For the most authentic flavor, don’t skimp on the garlic or citrus
• Steaming the potatoes helps them maintain their shape better than boiling
• This salad actually improves with time as the flavors meld
• For extra flavor, add the zest of the orange and lime to the dressing

Storage Tips:

Store in an airtight container in the refrigerator for up to 4 days. The flavor will actually improve after a day. If made more than a day ahead, refresh with a squeeze of fresh lime juice and a sprinkle of cilantro before serving.