Photo: Mesa Grill's Southwestern Potato Salad Recipe
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.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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By Honeyeyes1
on February 04, 2012
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Yummy! Served it along side pork tortas with Chipotle mayo.
By achaffin527
CA
on January 10, 2012
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Very good as written if you like spicy potato salad! It's surprisingly different, and delicious. A welcome change to more traditional potato salad recipes. I too, used the chipotle in adobo, cut back a little on the amount, and it was still very spicy. My uncle called it the potato salad from hell. He doesn't like spicy, but I do. I also used plain yogurt in place of the mayo to cut back on the calories, and it works very well without sacrificing any of the flavor. I've also used half mayo, half yogurt, and loved that combo too. Amazing salad recipe for adventurous foodies! :
By haute_foxx_12003066
Dallas, 83
on November 16, 2011
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Very good, but could have used less red onion
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