Recipe courtesy of Bobby Flay
Episode: BBQ Chicken
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Mesa Grill Potato Salad
Total:
50 min
Prep:
20 min
Inactive:
10 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
50 min
Prep:
20 min
Inactive:
10 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 3 pounds new potatoes
  • Kosher salt
  • 1 cup prepared mayonnaise
  • 2 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 red onion, halved and thinly sliced
  • 4 cloves garlic, finely chopped
  • 1/3 cup freshly chopped cilantro leaves

Directions

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.

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