Mesa Grill Potato Salad
Ingredients
12 (about 3 pounds) small new potatoes
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons ancho chile powder
1/2 teaspoon cayenne pepper
1 large ripe beefsteak tomato, seeded and chopped
1/3 cup chopped fresh cilantro leaves
1 jalapeño, finely diced
3 green onions (white and green parts), chopped
1 medium red onion, halved and thinly sliced
4 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
Preparation
Step 1
Put the potatoes in a large pot and add cold water to cover by 1 inch; salt the water. Bring to a boil over high heat and cook until tender when pierced with a knife, 12 to 15 minutes. Drain well. Let cool slightly and then cut into 1/4-inch-thick slices. Place in a large bowl.
Step 2
Stir together all the remaining ingredients, except the salt and pepper, in a medium bowl, and pour the mixture over the potatoes. Mix gently until combined. Season with salt and pepper to taste.
