Make the light and delicious Southwestern Potato Salad that is perfect for summer or fall!

Tools: Medium bowl, Large bowl, large pot.

Tips: Read through the entire recipe first.


  • 16 new (red) potatoes (I leave the skins on)
  • 1 1/2 cups prepared mayonnaise
  • 1/4 cup Dijon mustard
  • 2T fresh lime juice
  • 2T chipotle pepper puree
  • 1 large ripe tomato, seeded and diced
  • 1/4 c chopped cilantro leaves
  • 3 scallions, chopped, white and green parts
  • 1 medium red onion, thinly sliced
  • 1/2 t cayenne
  • 4 cloves garlic, finely chopped
  • Salt and freshly ground pepper
  • 16 new potatoes, cooked, drained and sliced 1/2" thick.
Prep and Cook:
Cook the potatoes in a large pot in salted water for approximately 30 to 35 minutes until cooked through. Drain the potatoes and when cool, slice approximately 1/2" thick.

Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season well with salt and pepper to taste.

This is Bobby Flay's recipe from his Mesa Grill Restaurant. This is one of my favorite potato salad recipes. Enjoy.