Southwestern Potato Salad II
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 servingsPrep
15 minCook
20 minReady
45 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
mayonnaise, light
or regular |
*
|
| ¼ | cup |
sour cream, light
or regular, or plain Greek yogurt |
|
| 2 | tablespoons |
dijon mustard
|
|
| 1 | tablespoon |
lime juice
fresh |
|
| 1 | tablespoon |
chipotle puree
I mash up 1 chipotle in adobo sauce |
* |
| 1 | small |
tomatoes
seeded and diced |
|
| 2 | tablespoons |
cilantro
chopped |
|
| 2 | each |
scallions, spring or green onions
both white & green parts, thinly sliced |
|
| ½ | medium |
red onion
very thinly sliced |
|
| ¾ | cup |
corn
fresh, cut from ear or frozen, thawed & drained |
*
|
| 2 | cloves |
garlic
minced |
|
| ¼ | teaspoon |
cayenne pepper
optional |
|
| ½ | teaspoon |
chili powder
Mexican or regular, optional |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 8 | each |
new potatoes
cooked until just tender, drained, and cut into 1/2" thick slices (or 2 lbs. red potatoes, diced, cooked and drained |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
mayonnaise, light
or regular |
*
|
| 59 | ml |
sour cream, light
or regular, or plain Greek yogurt |
|
| 3E+1 | ml |
dijon mustard
|
|
| 15 | ml |
lime juice
fresh |
|
| 15 | ml |
chipotle puree
I mash up 1 chipotle in adobo sauce |
* |
| 1 | small |
tomatoes
seeded and diced |
|
| 3E+1 | ml |
cilantro
chopped |
|
| 2 | each |
scallions, spring or green onions
both white & green parts, thinly sliced |
|
| 0.5 | medium |
red onion
very thinly sliced |
|
| 177 | ml |
corn
fresh, cut from ear or frozen, thawed & drained |
*
|
| 2 | cloves |
garlic
minced |
|
| 1.3 | ml |
cayenne pepper
optional |
|
| 2.5 | ml |
chili powder
Mexican or regular, optional |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 8 | 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.
