This recipe is from Food Network star Bobby Flay’s NYC restaurant, Mesa Grill. It’s the perfect dish for summer BBQ and pot-luck dinners.
Ingredients:
2 pounds new potatoes (16 to 20 small potatoes)
2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon puréed canned chipotles
2 tablespoons fresh lime juice
2 green onions (white bulb and 3 inches of green), finely chopped
1 medium red onion, thinly sliced
1 jalapeño pepper, finely diced (optional)
4 cloves garlic, finely chopped
3 tablespoons coarsely chopped cilantro
1/2 teaspoon cayenne
Kosher salt and freshly ground pepper
Procedure:
1. In a large pot of boiling salted water over high heat, boil the potatoes until cooked through, 12 to 15 minutes. Drain and slice 1/2 inch thick.
2. In a medium bowl, combine the mayonnaise, mustard, chipotle puree, lime juice, green and red onions, jalapeño, garlic, cilantro, cayenne, salt, and pepper.
3. Place the warm potatoes in a large bowl and pour the mixture over them. Mix well and season to taste with additional salt and pepper.
4. Refrigerate, serve cold and enjoy the compliments!
