Saucy Secrets (May, 2000)

  Southwestern Potato Salad

The Chef
BOBBY FLAY of Mesa Grill and Bolo

Serves four.

1 cup Bobby Flay's Ancho Chili Mayonnaise*
1 medium tomato, chopped
2 tablespoons chopped cilantro
1/2 jalapeņo chili, finely diced
2 scallions, white and green parts, chopped
1/2 medium red onion, thinly sliced
2 small garlic cloves, minced
Salt and freshly ground black pepper
16 new potatoes (about 2 pounds), boiled, drained, and sliced into 1/2-inch rounds

*Available at ABC Home, Citarella, Garden of Eden, and Grace's Marketplace

Cooking Instructions
Using a spatula, combine the first seven ingredients in a bowl. Season with salt and pepper to taste. Pour mixture over the warm potatoes and stir to coat.