Bobby Flay's Mesa Grill Potato Salad

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With summertime BBQs drawing nearer and nearer, we've been on the look out for great, hearty recipes that compliment the mood, balmy weather, and what else- the grilled meats! This potato salad by Bobby Flay not only looks delicious but the ingredients are thoughtful and well placed. Best yet it is a cinch to make! Let us know what you think if you get a chance to make it for yourself! The Recipe 12 (about 3 pounds) small new potatoes 1 cup mayonnaise 2 tablespoons Dijon mustard 2 tablespoons fresh lime juice 2 tablespoons ancho chile powder 1/2 teaspoon cayenne pepper 1 large ripe beefsteak tomato, seeded and chopped 1/3 cup chopped fresh cilantro leaves 1 jalapeno, finely diced 3 green onions (white ad green parts), chopped 1 medium red onion, halved and thinly sliced 4 garlic cloves, finely chopped Kosher salt and freshly ground black pepper 1. Put the potatoes in a large pot and add cold water to cover by about 1 inch (make sure to salt the water) 2. Bring to a boil over high heat and cook until tender (roughly 12-15 minutes); Drain and let cool. When cool cut into 1/4 inch thick slices and place in a large bowl 3. Stir together all the remaining ingredients in a mid-sized bowl, except the salt and pepper, and pour over the potatoes. 4. Mix together and season with salt and pepper- enjoy! Tools You Might Need: Cutting Board + A Sharp Knife A Good, Tall Stock Pot A Wooden Spoon or Mixing Spatula
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