Cooking light with bobby flay: mesa grill's southwestern potato salad

Ingredients

• 1/4 cup Dijon mustard
• 2 tablespoons fresh lime juice
• 2 tablespoons chipotle pepper puree
• 1 large ripe tomato, seeded and diced
• 1/4 cup chopped cilantro leaves
• 3 scallions, chopped, white and green parts
• 1 medium red onion, thinly sliced
• 1/2 teaspoon cayenne
• 4 cloves garlic, finely chopped
• Salt
• freshly ground black pepper
• 16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced

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Preparation

• 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.

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