Mesa Grill Potato Salad

This delicious Bobby Flay Mesa Grill Potato Salad is a quick and easy side dish that’s perfect for any occasion. With creamy mayo, a hint of spice from ancho chili powder, and fresh vegetables, it’s a flavorful twist on the classic potato salad. Feel free to adjust the ingredients to suit your taste or use what you have on hand!

Ingredients Needed:

• 3 pounds of new potatoes
• Kosher salt
• 1 cup prepared mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lime juice
• 2 tablespoons ancho chili powder
• 1/2 teaspoon cayenne powder
• Freshly ground black pepper
• 3 scallions, white and green parts, chopped
• 1 large ripe beefsteak tomato, seeded and chopped
• 1 jalapeno, finely diced
• 1 medium red onion, halved and thinly sliced
• 4 cloves garlic, finely chopped
• 1/3 cup freshly chopped cilantro leaves

How To Make Mesa Grill Potato Salad Recipe?

1. Cook the Potatoes: Add the potatoes to a large pot, cover with cold water by 2.5cm, and add 15g salt. Bring to a boil over high heat and cook for 12-15 minutes until fork-tender. Drain well and let them cool slightly.
2. Slice the Potatoes: Slice the cooled potatoes into 0.6cm thick pieces and place them in a large serving bowl.
3. Prepare the Dressing: In a medium bowl, stir together 240g mayonnaise, 30g Dijon mustard, 30g lime juice, 30g ancho chili powder, 1/2 tsp cayenne powder, freshly ground black pepper, and salt to taste.
4. Combine the Ingredients: Pour the dressing over the warm potatoes and gently toss to combine, mashing the potatoes slightly as you mix.
5. Add Fresh Ingredients: Stir in the chopped scallions, tomato, jalapeno, red onion, garlic, and cilantro leaves.
6. Adjust Seasoning: Taste and add more salt and pepper if needed. Serve either warm or chilled.

Recipe Tips:

• Use Warm Potatoes: Mixing the dressing with warm potatoes helps the flavors soak in better, making the salad tastier.
• Adjust Spice Level: If you prefer less heat, start with less jalapeno and cayenne, then add more as needed to control the spice.
• Fresh Lime Juice: Fresh lime juice adds a bright, tangy flavor compared to bottled juice, so it’s worth using fresh.
• Chill Before Serving: While this salad can be served warm, chilling it for at least an hour helps the flavors blend perfectly.
• Customize the Dressing: You can adjust the amount of ancho chili powder or try other spices like cumin for a different flavor profile.

How To Store Leftovers?

Let the potato salad cool to room temperature before refrigerating. Store it in an airtight container in the fridge for up to 3 days.

Nutrition Facts:

• Calories: 474 kcal
• Total Fat: 31 g
• Saturated Fat: 4 g
• Cholesterol: 15 mg
• Sodium: 500 mg
• Potassium: 600 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 4 g
• Sugars: 2 g
• Protein: 6 g

Try More Bobby Flay Recipes:

• Mesa Grill’s Southwestern Potato Salad
• Bobby Flay Grilled Potato Salad
• Bobby Flay Grilled Potato Salad​
• Bobby Flay Southwest Potato Salad

Mesa Grill Potato Salad

Author: Mohamed Shili Cooking Method:Boiling Cuisine:American Courses:Side Dish Recipe Keys: M Mesa Grill Potato Salad

Difficulty:BeginnerPrep time: 15 minutesCook time: 15 minutesRest time: 15 minutesTotal time: 45 minutesServings:6 servingsCalories:474 kcal Best Season:Suitable throughout the year

Description

This delicious Bobby Flay Mesa Grill Potato Salad is a quick and easy side dish that’s perfect for any occasion. With creamy mayo, a hint of spice from ancho chili powder, and fresh vegetables, it’s a flavorful twist on the classic potato salad. Feel free to adjust the ingredients to suit your taste or use what you have on hand!

Ingredients

• 3 pounds of new potatoes
• Kosher salt
• 1 cup prepared mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lime juice
• 2 tablespoons ancho chili powder
• 1/2 teaspoon cayenne powder
• Freshly ground black pepper
• 3 scallions, white and green parts, chopped
• 1 large ripe beefsteak tomato, seeded and chopped
• 1 jalapeno, finely diced
• 1 medium red onion, halved and thinly sliced
• 4 cloves garlic, finely chopped
• 1/3 cup freshly chopped cilantro leaves

Instructions

1. Cook the Potatoes: Add the potatoes to a large pot, cover with cold water by 2.5cm, and add 15g salt. Bring to a boil over high heat and cook for 12-15 minutes until fork-tender. Drain well and let them cool slightly.
2. Slice the Potatoes: Slice the cooled potatoes into 0.6cm thick pieces and place them in a large serving bowl.
3. Prepare the Dressing: In a medium bowl, stir together 240g mayonnaise, 30g Dijon mustard, 30g lime juice, 30g ancho chili powder, 1/2 tsp cayenne powder, freshly ground black pepper, and salt to taste.
4. Combine the Ingredients: Pour the dressing over the warm potatoes and gently toss to combine, mashing the potatoes slightly as you mix.
5. Add Fresh Ingredients: Stir in the chopped scallions, tomato, jalapeno, red onion, garlic, and cilantro leaves.
6. Adjust Seasoning: Taste and add more salt and pepper if needed. Serve either warm or chilled.

Notes

• Use Warm Potatoes: Mixing the dressing with warm potatoes helps the flavors soak in better, making the salad tastier.
• Adjust Spice Level: If you prefer less heat, start with less jalapeno and cayenne, then add more as needed to control the spice.
• Fresh Lime Juice: Fresh lime juice adds a bright, tangy flavor compared to bottled juice, so it’s worth using fresh.
• Chill Before Serving: While this salad can be served warm, chilling it for at least an hour helps the flavors blend perfectly.
• Customize the Dressing: You can adjust the amount of ancho chili powder or try other spices like cumin for a different flavor profile.

Keywords:Mesa Grill Potato Salad