Mesa Grill Potato Salad

  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Inactive: 10 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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.

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