Recipe courtesy of Bobby Flay

Mesa Grill Potato Salad

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

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Level: Easy
Total: 50 min

Prep: 20 min
Inactive: 10 min
Cook: 20 min

Yield: 4 to 6 servings

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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.