I was looking for something different than your run of the mill potato salad for a bbq I was attending. I tripled this recipe and it all went. Even my wife liked it and she thinks ketchup is spicey. It is awesome. I saw it on one of Bobby Flay's cooking shows a while back.
Mesa Grill's Southwestern Potato Salad Recipe courtesy Bobby Flay
1 1/2 cups prepared mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons chipotle pepper puree
1 large ripe tomato, seeded and diced
1/4 cup chopped cilantro leaves
3 scallions, chopped, white and green parts
1 medium red onion, thinly sliced
1/2 teaspoon cayenne
4 cloves garlic, finely chopped
Salt and freshly ground black pepper
16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick
Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 8 servings
I used a mixture of jalapeno, habanero, and poblano that I roasted and pureed. The pepper puree is the key.
Mesa Grill's Southwestern Potato Salad Recipe courtesy Bobby Flay
1 1/2 cups prepared mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons chipotle pepper puree
1 large ripe tomato, seeded and diced
1/4 cup chopped cilantro leaves
3 scallions, chopped, white and green parts
1 medium red onion, thinly sliced
1/2 teaspoon cayenne
4 cloves garlic, finely chopped
Salt and freshly ground black pepper
16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick
Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 8 servings
I used a mixture of jalapeno, habanero, and poblano that I roasted and pureed. The pepper puree is the key.