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.
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By debbieann1
Crystal River, ...
on August 25, 2012
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I used leftover chicken that I smoked, 1/2 a smoked grilled sausage ring & some penne pasta instead of the potatoes. WOW! Some pretty good flavor! Used all the spices as recommended. Was wondering if shrimp would be a good addition, then it would become like a jambalya pasta salad. Smoked gouda too?
By kitchener chef
on August 30, 2011
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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
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Liked it alot but I would cut back on the garlic. Just a little too powerful.
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