Yes, it’s true.  I’m not a fan of America’s Throwin’ down, wonder boy meets grill Iron Chef, Mr. Flay.  But he makes a mean potato salad.  This is no average run of the mill potato and egg.  It’s got some kick, thanks to some chipotle, and jalapeno peppers.

Anyway, I got this recipe from one of his books years ago, and though I’d share it since summer salad making days are here once again.

Bobby Flay’s Mesa Grill Potato Salad

1 1/2 cups prepared mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons chipotle pepper puree
1 large ripe tomato, seeded and diced
1/4 cup chopped cilantro leaves
3 scallions, chopped, white and green parts
1 medium red onion, thinly sliced
1/2 teaspoon cayenne
4 cloves garlic, finely chopped
Salt and freshly ground black pepper
16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick

Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.