Ingredients
2 lbs small new potatoes
Kosher salt
1 cup mayonnaise (light is fine)
2 tbsp Dijon mustard
2 tbsp fresh lime juice
2 tbsp ancho chile powder
1/2 tsp cayenne pepper
1 large beefsteak tomato, seeded and chopped
1/4 cup fresh chopped cilantro
1 jalapeno chile, seeded and finely diced
3 green onions, white and green parts, thinly sliced
1 medium red onion, halved and thinly sliced
4 cloves garlic, finely chopped
Fresh ground pepper
Preparation
Boil potatoes with a tbsp of salt until tender when pierced with a knife. Drain well, let cool slightly, and slice about 1/4 inch thick. Put in a large bowl and cover with aluminum foil to keep warm while preparing the dressing.
Thoroughly stir together all the other ingredients in a medium bowl. Pour the mixture over the potatoes and mix gently until combined. Serve cold or at room temp. This can be made up to a day ahead and stored in the refrigerator.
Note: Adjust the jalapeno pepper and onion according to personal taste.
