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Southwestern Potato Salad

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
½ teaspoon cayenne powder
1 large ripe beefsteak tomato, seeded and chopped
¼ 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 ¼-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. 


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