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Recipe courtesy of Bobby Flay

Show: Throwdown with Bobby Flay

Episode: BBQ Chicken

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Total:: 50 min
Prep:: 20 min
Inactive:: 10 min
Cook:: 20 min

Yield:: 4 to 6 servings

Level:: Easy

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.

My Private Notes

Name: Mesa Grill Potato Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
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