Southwestern Potato Salad

 3 pounds potatoes, cooked, drained and slice; d 1/2 inch thick
1 cups prepared mayonnaise
2 tablespoons dijon mustard
2 tablespoons fresh lime juice
2 tablespoons ancho chile powder
1/2 teaspoon cayenne powder
1 pc large ripe beefsteak tomato, seeded; and chopped
1/4 cup chopped cilantro
1 pc jalapeno, finely diced
2 pcs scallions, chopped, white and green; parts
1 pc medium red onion, halved and thinly; sliced
4 cloves garlic, finely chopped
salt and freshly ground pepper

1. Place potatoes in a large pot and cover by 1-inch with cold water. Add 1
tablespoon of salt and bring to a boil over high heat. Cook until fork
tender, 12-15 minutes, drain well. Let cool slightly then slice into 1/4-inch thick slices
and place in a large bowl.
2. Stir together the remaining ingredients in a medium bowl and pour the
mixture over the potatoes and mix gently until combined. Season again with
salt and pepper to taste.
Notes: Bobby Flay Yield: servings: 4-6

shared at
Melt In Your Mouth Monday
home and garden thursday