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

Main Dish
2 servings
10 min
15 min
Very Easy


Number of serving: 2
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


freshly ground black pepper

16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced


  • 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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