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

　　

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.

　　Bobby Flay's Throwdown!