Mesa Grill's Southwestern Potato Salad

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Picture of Mesa Grill's Southwestern Potato Salad Recipe Photo: Mesa Grill's Southwestern Potato Salad Recipe
Rated 5 stars out of 5
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Total Time:
35 min
Prep
20 min
Cook
15 min
Yield:
8 servings
Level:
Easy
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Ingredients

  • 1 1/2 cups prepared mayonnaise
  • 1/4 cup Dijon mustard
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chipotle pepper puree
  • 1 large ripe tomato, seeded and diced
  • 1/4 cup chopped cilantro leaves
  • 3 scallions, chopped, white and green parts
  • 1 medium red onion, thinly sliced
  • 1/2 teaspoon cayenne
  • 4 cloves garlic, finely chopped
  • Salt and freshly ground black pepper
  • 16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick

Directions

Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

* Professional Recipe

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Newest Ratings and Reviews

Read all 120 reviews

  • on October 20, 2012

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    I made this for a big cookout this summer and it was a huge hit! There wasn't even a little bite left in the bowl by the end of the night. It had really good flavor without being too spicy.

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  • on October 04, 2012

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    I loved this. I don't know what chipotle pepper puree is, so I just used canned chipotle in adobo sauce (smashed up. It really added a nice kick without being too hot and some nice depth. I'm also not a mayo person, so I cut that in half and it still turned out moist enough for me. If you're a mayo person, go for it, I'm sure it would be even better! Great recipe, Bobby.

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  • on August 31, 2012

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    Enjoyed this, nice change of pace from regular potato salad. Husband went for seconds -- rare occasion.

    I made some substitutions. First, I halved this recipe. Used russet potatoes because I had them on hand (peeled, cubed and cooked however, in the end, I could see that the recommended red potatoes would work a little nicer. Also, I did not have the puree, so, I went with what I had -- Chipolte Tabasco (used about 1 generous tablespoon -- to the dressing mixture. In my opinion, add what you have, taste and adjust as necessary. I also added, eyeballed, [drained] pimentos which I thought worked really well. Overall, I would definitely make this again but probably use red potatoes next time. Thanks Bobby.

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