Southwestern Potato Salad

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. :wink:

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.

Note:
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.