Mesa Grill Potato Salad

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I fixed this for a group of friends and everyone agreed it was a winner. To keep it a bit lighter I used 2/3 cup plain yogurt and 1/3 cup mayo. I use very pure chile powders so instead of 2T I used 1 tsp and it was beautifully spiced. My suggestion is start with a little - you can always add more.

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I just love this recipe! My husband can't stand potato salad but hesitantly tried this and loved it! He even took leftovers for lunch at work. I varied slightly from the recipe: I used Maille Dijon mustard, hot version and left out the jalapeno pepper and I used a Vidalia onion instead of the red onion. The rest of the recipe I followed exactly. I am going to make this for a family get-together this weekend and I'm going to add boiled eggs. Highly recommend this recipe.

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Very easy to make! I loved the spicy flavor...if you don't like extra heat you may want to cut back on the spices just a bit. Would definitely make again.

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I made this for the second time and I just can't get enough of it!! The first time I served it warm which is good, and today I made it earlier and put in the fridge it tastes great either way. Love the flavor.

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I am not big on potato salads in general so that is the only reason this dish did not receive 5 stars from me. It was spicy and smoky from the chipotle pepper and creamy and just plain different so perhaps that's why I really enjoyed it. I really don't like the typical yellow looking potato salads. They just don't "POP" like this one. Give this a try.

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We are from New Orleans, and I used the leftover potatoes that we had from our crawfish boil. It added extra flavor, but this potato salad I'm sure would be awesome on its own! I am not a big mayo fan so I only used 1/4 cup and doubled the mustard! I will definitely be making this recipe again!

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Tripled the recipe for a cookout - and it just disappeared! People came back for seconds - flavor is addicting. Did use only half the spices and subsituted vidalia onions (they were in season-who could resist?.

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This was very good. I would recommend cutting the red onion down to half an onion or a qtr(or substitute Vidalia if in season. Heat wise, I thought the heat from the onions was far worse and a bit overpowering after sitting in the fridge overnight. Warm or cold, my wife and I couldn't stop eating it on day one...day two the onion took over.

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I made this and it looks really good, but I am unsure of whether you are supposed to eat it cold or warm? I have it in the fridge to cool now just in case, but I want to make sure I prepare it correctly. Usually potato salad gets more flavorful when sitting in the fridge. Anyway, if you know how it should be served please let me know! :

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What can I say! It was love at first taste! I keep yearning for this potato salad ever since I have made it (and I have made it several times. I love that it is influenced by spanish flavors and southwestern flavors. Those combinations are explosive!!!!