Mesa Grill Potato Salad Recipe

• 2 pounds new potatoes (16 to 20 small)
• 2 cups mayonnaise
• 1/4 cup Dijon mustard
• 1 tablespoon pureed canned chipotles. (To make chipotle puree, process canned chipotles in a blender or a food processor, along with a little of their liquid.)
• 2 tablespoons fresh lime juice
• 2 green onions (white bulb and 3 inches of green), finely chopped
• 1 medium red onion, thinly sliced
• 1 jalapeno pepper, finely diced
• 4 cloves garlic, finely chopped
• 3 tablespoons coarsely chopped cilantro
• 1/2 teaspoon cayenne
• Kosher salt and freshly ground pepper

1. In a large pot of boiling salted water over high heat, boil the potatoes until cooked through, 12 to 15 minutes. Drain and slice 1/2 inch thick.
2. In a medium bowl, combine the mayonnaise, mustard, chipotle puree, lime juice, green and red onions, jalapeno, garlic, cilantro, cayenne, salt, and pepper.
3. Place the warm potatoes in a large bowl and pour the mixture over them. Mix well and season to taste with additional salt and pepper.

potatoes, mayonnaise, dijon mustard, purueed, lime juice, green onions, red onion, pepper, garlic, cilantro, cayenne, kosher salt

Taken from www.seriouseats.com/recipes/2008/06/mesa-grill-potato-salad-recipe.html (may not work)