Southwestern Potato Salad II

Name: Southwestern Potato Salad II
Yield: 4
Cuisine: Fusion
Ingredients: mayonnaise, light; sour cream, light; dijon mustard; lime juice; chipotle puree; tomatoes; cilantro; scallions, spring or green onions; red onion; corn; garlic; cayenne pepper; chili powder; salt and black pepper; new potatoes

Submitted by lynn in ma

My version of Bobby Flay’s very distinctive southwestern, egg-less potato salad from his restaurant, Mesa Grill. Make sure you pour the sauce over the potatoes while they’re still warm to ensure the flavors soak in. This salad goes nicely with grilled meat, poultry or seafood.

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

45 min

Ingredients

CUP MAYONNAISE, LIGHT
or regular *

CUP SOUR CREAM, LIGHT
or regular, or plain Greek yogurt

TABLESPOONS DIJON MUSTARD

TABLESPOON LIME JUICE
fresh

TABLESPOON CHIPOTLE PUREE
I mash up 1 chipotle in adobo sauce *

SMALL TOMATOES
seeded and diced

TABLESPOONS CILANTRO
chopped

EACH SCALLIONS, SPRING OR GREEN ONIONS
both white & green parts, thinly sliced

MEDIUM RED ONION
very thinly sliced

CUP CORN
fresh, cut from ear or frozen, thawed & drained *

CLOVES GARLIC
minced

TEASPOON CAYENNE PEPPER
optional

TEASPOON CHILI POWDER
Mexican or regular, optional

X SALT AND BLACK PEPPER
to taste *

EACH NEW POTATOES
cooked until just tender, drained, and cut into 1/2" thick slices (or 2 lbs. red potatoes, diced, cooked and drained *

Directions

Combine all but the potatoes in a bowl. Place warm potatoes in a large bowl and pour the mixture over it; mix well. Re-season, if necessary. Garnish with additional sliced scallions and/or fresh cilantro leaves.