Ingredients
- 3 pounds new potatoes
- Kosher salt
- 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
Directions
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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 26 reviews
By kitchener chef
on August 30, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Sorry, hated it! I am a big fan of Bobby, but this potato salad did disappoint. I like his southwest mesa grill potato salad much better. the ancho chili powder can give it a grainy unpleasant texture, we threw most of it out.
By megity15_9736347
Salem, MA
on August 03, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Liked it alot but I would cut back on the garlic. Just a little too powerful.
By Foxycelt
Hudson Valley R...
on July 30, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I'm a fan of all kinds of potato salad, so I tried this recipe since it seemed to be a bit different from the "norm." If you like smoky/spicy food, this recipe delivers. If you're like my husband, who thinks BBQ chips are too much to handle, then I would tone down the spices a bit or mellow the flavor with sour cream/plain strained or Greek yogurt.
I think it needed some crunch, so I added a red bell pepper. I also added more cilantro and stirred in the tomato before serving so it did not get nasty in the fridge overnight. After chilling overnight and some added salt and pepper, it was quite delicious...a nice complement to lime grilled chicken! I would make it again.
Read all 26 reviews