Potato Salad from Mesa Grill
Votes: 21
Time: 50 min.
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
A potato salad with tomato, warm jalapeño, cilantro, sweet ancho chili, cayenne pepper for a spicy kick, mustard, and mayonnaise. This potato salad is served at Mesa Grill, a restaurant popular with gourmets and avid meat eaters, owned by renowned American chef and television personality Bobby Flay. It's simple to prepare, yet delicious and unlike any other potato salad.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1350 g of new potatoes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tbsp. lime juice
- 2 tablespoons ground ancho chili
- 1/2 tsp ground cayenne pepper
- 3 green onions, chopped
- 1 large ripe bull's heart tomato, seeded and chopped
- 1 jalapeño, finely diced
- 1 medium red onion, cut into thin half rings
- 4 cloves garlic, finely chopped
- 1/3 cup chopped cilantro leaves
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Recipes with similar ingredients: potato, mayonnaise, Dijon mustard, lime juice, ancho pepper, ground cayenne pepper, green onions, tomatoes, jalapeno pepper, red onion, garlic, cilantro
Cooking the dish according to the recipe:
- Place the potatoes in a large saucepan and cover with cold water by 1 inch (2.5 cm). Add 1 tablespoon of salt and bring to a boil over high heat. Cook until tender, 12-15 minutes, and drain. Let the potatoes cool slightly, then slice into 1/4-inch-thick pieces and place them in a large serving bowl.
- In a medium bowl, combine the remaining ingredients. Pour the mixture over the warm potatoes and gently toss until combined, mashing the potatoes slightly. Season again with salt and pepper to taste and serve.
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