Southwestern Potato Salad

gailanng's Note:

A spin on Bobby Flay's very distinctive southwestern, egg-less potato salad. To better soak in the flavors, make sure you pour the sauce over the warmed/hot potatoes.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 8

• 1 1/2 cups mayonnaise (plain yogurt works well or a combination of both)
• 3 -4 tablespoons Dijon mustard (start with least amount)
• 2 tablespoons fresh lime juice
• 1 -2 tablespoon chipotle pepper, pureed (in adobo)
• 1 large ripe tomato, seeded and diced
• 1/4 cup chopped cilantro leaf, loosely packed
• 3 green onions, sliced thin, white and green parts
• 1 medium red onion, thinly sliced
• 3 -4 slices bacon, cooked crisp and crumbled (optional)
• 1/4-1/2 teaspoon cayenne
• 3 -4 garlic cloves, finely chopped
• salt
• fresh ground black pepper
• 3 1/2-4 lbs new potatoes, cooked, drained and sliced 1/2-inch thick (cooked in salted water)

Directions:

1. 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.
2. Can be eaten warm or cold.

Reviews

[Mom2Rose]

Aussie Swap#54 - WOW!! This potato salad packs a flavor wallop!! It is delicious!