Mesa Grill potato salad

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Ingredients

  • 1.5kg new potatoes
  • Salt
  • 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

Use imperial measurements

Method

How to make Mesa Grill potato salad


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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