Mesa Grill Potato Salad

  • Yield:8
This recipe appears in:
Menu: Father's Day Grillfest


  • 2 pounds new potatoes (16 to 20 small)
  • 2 cups mayonnaise
  • 1/4 cup Dijon mustard
  • 1 tablespoon puréed canned chipotles. (To make chipotle purée, process canned chipotles in a blender or a food processor, along with a little of their liquid.)
  • 2 tablespoons fresh lime juice
  • 2 green onions (white bulb and 3 inches of green), finely chopped
  • 1 medium red onion, thinly sliced
  • 1 jalapeño pepper, finely diced
  • 4 cloves garlic, finely chopped
  • 3 tablespoons coarsely chopped cilantro
  • 1/2 teaspoon cayenne
  • Kosher salt and freshly ground pepper


  1. 1.

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

  2. 2.

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

  3. 3.

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

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