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POTATO - Mesa Grill's Southwestern Potato Salad
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Recipe courtesy Bobby Flay Ingredients | |
1 1/2 cups | prepared mayonnaise |
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 1/2-inch thick |
Directions
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.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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