Mesa Grill’s Southwestern Potato Salad (Bobby Flay)

We had this recently at a potluck dinner at Aunt Weezie’s in Washington; her friend Kent brought it, and it was delicious, served at room temperature.

  • 16 new potatoes, about 3 to 4 lbs, cooked, drained and sliced 1/2-inch thick

  • 1 ½ cups prepared mayonnaise
  • ¼ cup Dijon mustard
  • 2 Tbsp lime juice
  • 2 Tbsp chipotle pepper purée
  • 1 large ripe tomato, seeded and diced
  • ¼ cup cilantro leaves, chopped
  • 3 scallions, chopped, white and green parts
  • 1 medium red onion, thinly sliced
  • ½ tsp cayenne
  • 4 cloves garlic, finely chopped
  • Salt and freshly ground black pepper

DIRECTIONS:

  1. Prepare potatoes and set aside.
  2. Combine all the remaining ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste.
  3. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

Read more at Food Network

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Filed under Salads, Vegetables, Vegetarian (lacto/ovo)

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