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Southwestern Potato Salad
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    Southwestern Potato Salad

  • 1 cup prepared mayonnaise -- reg or low fat
  • 1/4 cup dijon mustard
  • 2 tbsp fresh lime juice
  • 1 med tomato -- chopped
  • 2 tbsp cilantro -- chopped
  • 1/2 jalapeno -- finely diced
  • 2 scallions -- chopped
  • 1/2 med red onion -- thinly sliced
  • 1/2 tsp cayenne powder
  • 1 small clove garlic -- minced
  • salt and freshly ground black pepper
  • 16 new potatoes -- cook/drain/slice
  • With a spatula, combine the mayonnaise and mustard with the remaining ingredients, except the potatoes, and mix well. Sezson to taste and pour over the warm potatoes.

    NOTES : Notes from the book: This summer salad became a Mesa Grill phenomenon after I prepared it on television. Guests request it all the time. It's one of the classics, an American favorite with a southwestern twist.

    Risa's notes: As always, make it hotter if you wish. 1/2 jalapeno is pretty lame so add serranos or whatever is your favorite pepper. I always use a whole pepper or 1 serrano since hubby is not a C-H and can't take it too hot.

    From: Bold American Food by Bobby Flay
    Posted By: RST G, synapse7@home.com. Via: Chile Head Mailing List
    Post Date: Wed, 21 Apr 1999

    *BACK TO SOUTHWEST*







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