Summertime is grilling and making recipes like potato salad. I have my favorite that every one likes but I also enjoy trying new recipes which compliment the main course. This potato salad is spicy and would be excellent with a grilled hamburger, steak or even chicken but I wouldn’t serve it with a mild fish – salmon would be a great choice, however.
This recipe courtesy of Bobby Flay’s Mesa Grill Cookbook (2007) is full of explosive flavors from the southwest. Chili powder can vary in heat depending on the chilies used and even the brand of chili powder. I use to grow fresh Poblanos (dried are called ancho) and I know the difference in heat between plants and even peppers on the same plant. The potato salad had a kick as I did use his suggested amounts but chili powder is an ingredient you need to add to taste, as well as the cayenne. This recipe is a great addition to my collection of potato salads.
Mesa Grill Southwestern Potato Salad
I did cut the recipe in half…
- 3 lbs. new potatoes (I used red)
- 1 tbsp. kosher salt (I always use Diamond)
- 1 cup mayonnaise (Hellman’s Light)
- 2 tbsp. Dijon mustard
- 2 tbsp. fresh lime juice
- 2 tbsp. ancho chili powder
- 1/2 tsp. cayenne powder
- freshly ground black pepper
- 3 scallions, white and green parts, chopped
- 1 large beefsteak tomato, seeded and I peeled it, chopped
- 1 jalapeno, finely diced
- 1 red onion, halved and thinly sliced (I chopped it as well)
- 4 cloves garlic, finely chopped (I minced it)
- fresh cilantro leaves, chopped (I used parsley)
Cover the whole potatoes with an inch of water in a large saucepan. Bring to a boil and add 1 tbsp. kosher salt. While the potatoes are cooking make your sauce. Cook until fork-tender, 12 to 15 minutes; drain well.
Combine the remaining ingredients (I added the tomato and fresh parsley right before serving).
Let the potatoes cool slightly and cut into slices (I cut them into quarters as that is easier to do with hot potatoes). I cut up half of the warm potatoes and tossed them with half of the sauce and then cut the other half and combined it all. Bobby says to slightly mash them but I didn’t. Adjust any seasonings before serving…
Note: To get ancho chili powder you first start with fresh poblano peppers which are often mild but can have significant heat. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. When poblanos are roasted and peeled they become a broad, flat, heart-shaped pod called a chile ancho. Then it can be ground into a powder.
Recipe by cookingwithauntjuju.com
Most of Bobby Flay’s recipes are delicious but pack a punch. Thanks for sharing.
He has a very talented way of combining ingredients that produce a unique and often spicy result at least in this cookbook. Not the case with some other cookbooks!
Sounds good enough to eat. I’m in. 😍🌿
It was delicious as I enjoyed the heat in this potato salad – perfect with my mild, grilled turkey burger 🙂
I love a recipe with some spice! I’ve never made potato salad before but will have to try this one. 🙂
Me too! When you make the sauce add the chili powder and cayenne gradually until you get the flavor you think you might like. You can always add more to taste 🙂
This potato salad is quite different than most – which is great, as too many are on the bland side. I especially like the addition of tomato, which I’ve never done. Will definitely give it a try soon! 🙂
Thanks – that’s why I liked it. I would double the tomato – if you noticed the beefsteak tomato in my picture it was just perfect like a real tomato should taste 🙂
The tomato looks so perfect. No wonder you want to add more of it to the salad. 🙂
Good ‘ole Bobby flay! We tried to get into his Mesa Grill restaurant in NYC years ago, but only made it to the bar. It was really pretty. I think it had just opened and that’s why I couldn’t get a reservation. Anyway, a fabulous recipe, since I love all of these flavors!
Thanks – the flavors can be made to taste – I like the kick in this potato salad! I think the Mesa Grill in NY closed and just the one in Las Vegas is open? Lucky you to have visited not only Frontera but Mesa Grill. Maybe some day but in the meantime I will cook out of their cookbooks and all the emails I get…
Yum! I have this book too. 🙂 We were even able to meet Bobby Flay at Mesa Grill back in the day!
We have the same good taste Josette! Back in the days when we did a lot of traveling; garden centers, nurseries, museums were of more importance than food 🙂