Mesa Grill Potato Salad

I’m revisiting a post I made back in 2022 of one of my husband’s favorites. I decided to make it for him today, looked at the ingredients, and immediately thought something was off. So I pulled out my Bobby Flay: Boy Meets Grill cookbook and found the recipe I’ve always used.

I’m pretty sure that when I originally posted it, I must have looked up the recipe online — and some of the ingredients floating around the web are definitely not in the original. So I fixed them and reposted this updated version.

With summer holidays right around the corner, it feels like the perfect time to share a new salad recipe.

It really has a kick. Funny enough, we once ordered it at the Mesa Grill restaurant (back when it was still open), and Eric liked mine better.

2 lbs. new potatoes

2 cups prepared mayonnaise

1/4 cup Dijon mustard

1 tablespoons chipotle pepper puree

2 tablespoons fresh lime juice

2 scallions, chopped, white and green parts

1 medium red onion, thinly sliced

1 jalapeno finely diced

4 cloves garlic, finely chopped

3 tbsp. chopped cilantro leaves

1/2 teaspoon cayenne

Kosher salt and freshly ground black pepper

In a large pot of boiling salted water over high heat, boil the potatoes until cooked through 12 to 15 minutes. Drain and slice in 1/2 inch thick.

In a medium bowl, combine the mayonnaise, mustard, chipotle puree, lime juice, green and red onions, jalapeno, garlic, cilantro, cayenne, salt and pepper. 

Place the warm potatoes in a bowl and pour the mixture over them. Mix well and season to taste with additional salt and pepper.