Mesa Grill's Southwestern Potato Salad

By TaratheFoodie

A kicked up version of boring old potato salad.

Ingredients

• 2 pounds small new potatoes
• 1 cup prepared mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lime juice
• 2 tablespoons ancho chile powder
• 1/2 teaspoon cayenne pepper
• 1 large ripe tomato, seeded and diced
• 1/4 cup chopped cilantro leaves
• 1 jalapeno chile, finely diced
• 3 scallions, chopped, white and green parts
• 1 medium red onion, thinly sliced
• 4 cloves garlic, finely chopped
• Salt and freshly ground black pepper

Details

Servings 4
Adapted from tarathefoodie.blogspot.com

Preparation

Step 1

Put the potatoes in a large pot and add enough cold water to cover. Add 1 tablespoon salt and bring to a boil over high heat. Cook until the potatoes are tender when pierced with a knife, 12 to 15 minutes.

Drain well, let cool slightly, and slice 1/2 inch thick. Put in a large bowl and cover with aluminum foil to keep warm while you prepare the dressing.

Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Pour the mixture over the potatoes and mix gently until combined. Season again with salt and pepper to taste, if needed.

Serve cold or at room temperature. This can be made up to 1 day ahead and stored in the refrigerator.