Southwestern potato salad from Bobby Flay's Mesa Grill Cookbook: Explosive Flavors From The Southwestern Kitchen (page 195) by Bobby Flay

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MissKoo on June 12, 2023

    Made by cookbook group member. This was the one recipe from our Mesa Grill Cookbook meal that really had pronounced heat. It was a nice companion dish to the New Mexican Rubbed Pork Tenderloin with Bourbon-Ancho Sauce. The person preparing the dish cut the potatoes in chunks rather than slicing them as recipe directed, and everyone liked her choice. There was a notable amount of the mayonnaise dressing, and not all of it was used to dress the salad. Very good.

  • averythingcooks on December 08, 2020

    I had some red potatoes that NEEDED to be used so I made a 1/2 recipe (with added chopped celery) to serve beside some sandwiches. This was a really good (and different!) version of potato salad but once again 1/2 the dressing recipe was WAY more than we needed for 1 lb of potatoes and all the add-ins. I actually used some of it as a sandwich spread which worked really well.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.