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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