Mesa Grill Potato Salad

Description

Source: BOBBY FLAY'S THROWDOWN! - BOBBY FLAY, STEPHANIE BANYAS, and MIRIAM GARRON

Ingredients

• 12 (about 3 pounds) small new potatoes
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lime juice
• 2 tablespoons ancho chile powder
• ½ teaspoon cayenne pepper
• 1 large ripe beefsteak tomato, seeded and chopped
• ⅓ cup chopped fresh cilantro leaves
• 1 jalapeño, finely diced
• 3 green onions (white and green parts), chopped
• 1 medium red onion, halved and thinly sliced
• 4 cloves garlic, finely chopped
• Kosher salt and freshly ground black pepper

Directions

1. Put the potatoes in a large pot and add cold water to cover by 1 inch; salt the water.
2. Bring to a boil over high heat and cook until tender when pierced with a knife, 12 to 15 minutes.
3. Drain well.
4. Let cool slightly and then cut into ¼-inch-thick slices. Place in a large bowl.
5. Stir together all the remaining ingredients, except the salt and pepper, in a medium bowl, and pour the mixture over the potatoes.
6. Mix gently until combined.
7. Season with salt and pepper to taste.