Mesa Grill Potato Salad (Bobby Flay)

By hmp13

Ingredients

• 3 pounds new potatoes
• Kosher salt
• 1/4 cup prepared mayonnaise
• 4 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 vidalia onion, minced
• 4 cloves garlic, finely chopped
• 1/3 cup freshly chopped cilantro leaves

Preparation

Step 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.

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.