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.
* 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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By mstrowe13_12251509
Springfield, IL
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.
By PancakeMom
shenandoah, TX
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.
By Chef #1007882
Right outside o...
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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