Bobby Flay’s Mesa Grill Potato Salad

May 3, 2012
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A Summertime Staple...

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Image via Food.com; Recipe via Bobby Flay's Throwdown! Cookbook

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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