One of our culinary team’s favorite summertime recipes:
Bobby Flay’s Mesa Grill Southwestern Potato Salad
Prep time: 35 minutes
Yield: 8 servings
1 ½ cups prepared mayonnaise
¼ cup Dijon mustard
2 tbsp. fresh lime juice
2 tbsp. chipotle pepper puree
1 large ripe tomato, seeded and medium diced
¼ cup chopped cilantro leaves
3 scallions, chopped, white and green parts
1 medium red onion medium diced
½ tsp. cayenne (This can be To Taste)
4 cloves garlic, finely chopped
Salt and ground black pepper to taste
16 new red or Yukon gold potatoes, about 3-4 pounds, cooked, drained and sliced ½ inch 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 the potatoes and mix well. Season again with salt and pepper to taste. Serve immediately or chill for future service.
This recipe is spicy but so very good. If you would prefer a milder version, cut back on the chipotle pepper puree.
This recipe can be served chilled but is more flavorful served warm or room temperature.
For more information on Moraine Park, visit morainepark.edu.