Mesa Grill Potato Salad
Mesa Grill Potato Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 474
- Total Fat
- 31
- Saturated Fat
- 5
- Carbohydrates
- 46
- Dietary Fiber
- 7
- Sugar
- 4
- Protein
- 6
- Cholesterol
- 15
- Sodium
- 780
- Total: 50 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 20 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 474
- Total Fat
- 31
- Saturated Fat
- 5
- Carbohydrates
- 46
- Dietary Fiber
- 7
- Sugar
- 4
- Protein
- 6
- Cholesterol
- 15
- Sodium
- 780
- Total: 50 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 20 min
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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