Mesa Grill Potato Salad
This potato salad has bold, gutsy flavors like chili powder, lime juice and cilantro.
|3 pounds||new potatoes|
|1 cup||prepared mayonnaise|
|2 tablespoons||dijon mustard|
|2 tablespoons||fresh lime juice|
|2 tablespoons||ancho chili powder|
|1/2 teaspoon||cayenne powder|
|freshly ground black pepper|
|3||scallions, white and green parts, chopped|
|1||large ripe beefsteak tomato, seeded and chopped|
|1||jalapeno, finely diced|
|1||medium red onion, halved and thinly sliced|
|4 cloves||garlic, finely chopped|
|1/3 cup||freshly chopped cilantro leaves|
Add the potatoes to a large pot and cover by 1-inch with cold water. Add 1 tablespoon of salt and bring to a boil over high heat. Cook until fork tender, 12 to 15 minutes and drain well. Let cool slightly then slice into 1/4-inch thick pieces and add to a large serving bowl.
Stir together the remaining ingredients in a medium bowl. Pour the mixture over the warm potatoes and mix gently until combined, mashing the potatoes slightly. Season again with salt and pepper, to taste, before serving.