I first saw this recipe on a show called ‘Grillin and Chillin’ on the foodnetwork in 1996. I thought it was awesome and held onto the recipe. It has a slight kick to it with lots of color. Of course I made a couple of changes and will add them at the end for you. Hope you enjoy this as much as my friends and I do.
1 cup good-quality mayonnaise. (reduced fat and no-fat is also good)
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
1 medium tomato, chopped
2 tablespoons chopped cilantro
1/2 jalapeno, finely diced without the seeds
2 scallions, chopped, white and green parts
1/2 medium red onion, thinly sliced
1/2 teaspoon cayenne
1 small garlic clove, minced
Salt and freshly ground pepper to taste ( I leave the salt out)
2 lbs cooked, drained, and sliced 1/2-inch thick (cooked in salted water)
Additions I made to the recipe
I remove the seeds from the Roma tomato before I chop it.
1 teaspoon of crushed red peppers
1/4 of a small yellow pepper diced
1/4 of a small red peper diced
1 additional tablespoon of chopped cilantro
1/2 teaspoon of a salt free all purpose blend seasoning.
With a spatula, combine the mayonnaise and mustard with the remaining ingredients, except the potatoes, and mix well. Season to taste and pour over the warm potatoes.
This is great tasting both hot or chilled! I also make extra of the majonnaise and mustard sauce that can be used on oven baked potatoes in place of butter or sour cream. Another good reason for using low-fat or no-fat mayonnaise.