Potato Salad from Mesa Grill

Ingredients:

• 1350 g of new potatoes
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tbsp. lime juice
• 2 tablespoons ground ancho chili
• 1/2 tsp ground cayenne pepper
• 3 green onions, chopped
• 1 large ripe bull's heart tomato, seeded and chopped
• 1 jalapeño, finely diced
• 1 medium red onion, cut into thin half rings
• 4 cloves garlic, finely chopped
• 1/3 cup chopped cilantro leaves

Preparation:

1. Place the potatoes in a large saucepan and cover with cold water by 1 inch (2.5 cm). Add 1 tablespoon of salt and bring to a boil over high heat. Cook until tender, 12-15 minutes, and drain. Let the potatoes cool slightly, then slice into 1/4-inch-thick pieces and place them in a large serving bowl.
2. In a medium bowl, combine the remaining ingredients. Pour the mixture over the warm potatoes and gently toss until combined, mashing the potatoes slightly. Season again with salt and pepper to taste and serve.