Mesa Grill Potato Salad (jalapenos, cilantro)

By á-47

Ingredients

• 2 lb. new potatoes (16-20 small)
• 2 cups mayonnaise
• 1/4 cup Dijon mustard
• 1 Tbsp. pureed canned chipotles
• 2 Tbsp. fresh lime juice
• 2 green onions (white bulb and 3": of green)
• 1 medium red onion,m thinly sliced
• 1 jalapeno, finely diced
• 4 cloves garlic, finely chopped
• 3 Tbsp. coarsely chopped cilantro
• 1/2 tea. cayenne
• salt and pepper, to taste

Preparation

Step 1

Boil potatoes in salted water until cooked through, 12-15 minutes. Drain and slice 1/2" thick.

In a medium bowl, combine the mayonnaise, mustard, chipotle puree, lime juice, green and red onions, jalapeno, garlic, cilantro, cayenne, salt and pepper. Place the warm potatoes in a large bowl and pour the mixture over them. Mix well and season to taste with additional salt and pepper.