Potato salad with tomato, warm jalapenos, cilantro, sweetish chili ancho, giving cayenne spiciness and piquancy pepper, mustard and mayonnaise. This potato salad is served in “Mesa Grill” – popular with gourmets and avid meat eaters a restaurant owned by a famous American chef and TV presenter Bobby Fly. Preparing a salad is simple, but it turns out delicious and unlike all other potato salads. друзьями: 
Time: 50 мин.Difficulty: easy Servings: 4-6 Recipes use measured containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1350 gr. young potatoes
- 1 tbsp. mayonnaise
- 2 tbsp. l Dijon mustard
- 2 tbsp. l lime juice
- 2 tbsp. l ground chili ancho
- 1/2 tsp ground cayenne pepper
- 3 chives, chopped
- 1 large ripe Bull Heart tomato, remove seeds and slice
- 1 jalapeno, cut into small cubes
- 1 medium red onion head, thinly cut half rings
- 4 garlic cloves, finely chopped
- 1/3 Art. chopped cilantro leaves
Recipes with similar ingredients: potatoes, mayonnaise, Dijon mustard, lime juice, ancho pepper, ground cayenne pepper, onion green, tomatoes, jalapenos, red onions, garlic, cilantro
Recipe preparation:
- Put the potatoes in a large pot and pour cold water, so that it covers the potato 2.5 cm. Add 1 tbsp. l salt and bring to a boil over high heat. Cook until soft, 12-15 minutes and drain the water. Allow the potatoes to cool slightly, then cut into slices 0.6 cm thick and fold them into a large serving bowl.
- In a medium-sized bowl, mix the remaining ingredients. Pour the mixture onto warm potatoes and mix gently until everything does not mix, slightly mashed potatoes. Season with salt again and pepper to taste and serve.
