Southwestern Potato Salad by Chef Bobby Flay

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Southwestern Potato Salad

Bobby Flay

 

Servings: 4-6

 

12 new potatoes, about 3 pounds, cooked, drained and sliced 1/2 inch thick

1 cups prepared mayonnaise

2 tablespoons Dijon mustard

2 tablespoons fresh lime juice

2 tablespoons ancho chile powder

1/2 teaspoon cayenne powder

1 large ripe beefsteak tomato, seeded and chopped

1/4 cup chopped cilantro

1 jalapeno, finely diced

2 scallions, chopped, white and green parts

1 medium red onion, halved and thinly sliced

4 cloves garlic, finely chopped

Salt and freshly ground pepper

 

1. Place potatoes in 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,

12-15 minutes, drain well. Let cool slightly then slice into 1/4-inch thick

slices and place in a large bowl.

 

2. Stir together the remaining ingredients in a medium bowl and pour the mixture

over the potatoes and mix gently until combined. Season again with salt and

pepper to taste.