Mesa Grill Potato Salad
- Preparation Time20 mins
- Cooking Time20 mins
1.5kg new potatoes
225ml prepared mayonnaise
2 tbsps Dijon mustard
2 tbsps fresh lime juice
2 tbsps ancho chilli powder
1/2 tsp cayenne powder
Freshly ground black pepper
3 spring onion, white and green parts, chopped
1 large ripe beefsteak tomato, seeded and chopped
1 jalapeno pepper, finely diced
1 medium red onion, halved and thinly sliced
4 cloves garlic, finely chopped
35g freshly chopped coriander leaves
1) Add the potatoes to a large pot and cover by 2.5cms with cold water. Add 1 tbsp of salt and bring to a boil over high heat. Cook until fork tender, 12 to 15 minutes and drain well.
2) Let cool slightly then slice into 1cm thick pieces and add to a large serving bowl.
3) Stir together the remaining ingredients in a medium bowl. Pour the mixture over the warm potatoes and mix gently until combined, mashing the potatoes slightly.
4) Season again with salt and pepper, to taste, before serving.
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