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