| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Potatoes, Salads | 6 | Servings | ||
INGREDIENTS
| 1 | c | Mayonnaise; * see note |
| 1/4 | c | Dijon mustard |
| 2 | tb | Fresh lime juice |
| 1 | md | Tomato; chopped |
| 2 | tb | Cilantro; chopped |
| 1/2 | bn | Jalapeno; finely diced |
| 2 | Scallions, white and green parts; chopped | |
| 1/2 | md | Red onion; thinly sliced |
| 1/2 | ts | Cayenne |
| 1 | sm | Garlic clove; minced |
| Salt | ||
| Freshly ground pepper | ||
| 16 | (about 2 lb) new potatoes, cooked; drained *see note |
INSTRUCTIONS
With a spatula, combine the mayonnaise and mustard with the remaining ingredients, except the potatoes, and mix well. Season to taste and pour over the warm potatoes. Yield: 6 servings All Recipes Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : GRILLIN' AND CHILLIN' SHOW #GR3606 Posted to MC-Recipe Digest V1 #230 Date: Mon, 30 Sep 1996 09:28:53 -0400 (EDT) From: Chuck Tapping <ctapping@usit.net> NOTES : Can use reduced-calorie mayonnaise instead of regular mayonnaise. Potatoes need to be sliced 1/2 inch thick
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