SOUTHWESTERN POTATO SALAD

Southwestern Potato Salad image

A spin on Bobby Flay's very distinctive southwestern, egg-less potato salad. To better soak in the flavors, make sure you pour the sauce over the warmed/hot potatoes.

Provided by gailanng

Categories Potato

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups mayonnaise (plain yogurt works well or a combination of both)
3 -4 tablespoons Dijon mustard (start with least amount)
2 tablespoons fresh lime juice
1 -2 tablespoon chipotle pepper, pureed (in adobo)
1 large ripe tomatoes, seeded and diced
1/4 cup chopped cilantro leaf, loosely packed
3 green onions, sliced thin, white and green parts
1 medium red onion, thinly sliced
3 -4 slices bacon, cooked crisp and crumbled (optional)
1/4-1/2 teaspoon cayenne
3 -4 garlic cloves, finely chopped
salt
fresh ground black pepper
3 1/2-4 lbs new potatoes, cooked, drained and sliced 1/2-inch thick (cooked in salted water)

Steps:

Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
Can be eaten warm or cold.

*** Explore more Southwestern Potato Salad Recipes »

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