I love potato salad, especially in the summer. It just evokes summertime backyard grilling fun. Fabulous Husband wasn't so much a fan. So I searched for a recipe I thought he would like and then I stumbled upon this. He LOVES it, and so most people I make it for. It's not to heavy on the mayo, and has a nice spice kick to it. Plus, it's got that fresh flavor, not that sitting in a bowl of mayo blah flavor.
The inspiration is Mesa Grill's Southwest Potato Salad (aka Bobby Flay).
1 1/2 cups prepared mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons chipotle pepper puree (Didn't have any so I omitted)
1 large ripe tomato, seeded and diced
1/4 cup chopped cilantro leaves
3 scallions, chopped, white and green parts (Whoops! Didn't have these either)
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.
NOTES: Even without the chipolte pepper puree and the scallions it was good this time around. I've made this a few times and this was the first time I didn't do it exact. This is a must for people who like their food a little spicy!