Ingredients
12
(about 3 pounds) small new potatoes
1
cup mayonnaise
2
tablespoons Dijon mustard
2
tablespoons fresh lime juice
2
tablespoons ancho chile powder
1
/2 teaspoon cayenne pepper
1
large ripe beefsteak tomato, seeded and chopped
1
/3 cup chopped fresh cilantro leaves
1
jalapeño, finely diced
3
green onions (white and green parts), chopped
1
medium red onion, halved and thinly sliced
4
cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
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Preparation
Step 1
Put the potatoes in a large pot and add cold water to cover by 1 inch; salt the water. Bring to a boil over high heat and cook until tender when pierced with a knife, 12 to 15 minutes. Drain well. Let cool slightly and then cut into 1/4-inch-thick slices. Place in a large bowl.
Step 2
Stir together all the remaining ingredients, except the salt and pepper, in a medium bowl, and pour the mixture over the potatoes. Mix gently until combined. Season with salt and pepper to taste.