Southwestern Potato Salad

• 2 lbs small new potatoes
• Kosher salt
• 1 cup mayonnaise (light is fine)
• 2 tbsp Dijon mustard
• 2 tbsp fresh lime juice
• 2 tbsp ancho chile powder
• 1/2 tsp cayenne pepper
• 1 large beefsteak tomato, seeded and chopped
• 1/4 cup fresh chopped cilantro
• 1 jalapeno chile, seeded and finely diced
• 3 green onions, white and green parts, thinly sliced
• 1 medium red onion, halved and thinly sliced
• 4 cloves garlic, finely chopped
• Fresh ground pepper

1. Boil potatoes with a tbsp of salt until tender when pierced with a knife. Drain well, let cool slightly, and slice about 1/4 inch thick. Put in a large bowl and cover with aluminum foil to keep warm while preparing the dressing.
2. Thoroughly stir together all the other ingredients in a medium bowl. Pour the mixture over the potatoes and mix gently until combined. Serve cold or at room temp. This can be made up to a day ahead and stored in the refrigerator.
3. Note: Adjust the jalapeno pepper and onion according to personal taste.

potatoes, kosher salt, mayonnaise, mustard, lime juice, chile powder, cayenne pepper, beefsteak tomato, cilantro, jalapeno chile, green onions, red onion, garlic, fresh ground pepper

Taken from www.epicurious.com/recipes/member/views/southwestern-potato-salad-52803641 (may not work)