This recipe is inspired by Bobby Flay's Mesa Grill's Southwestern potato salad. I changed it up slightly.
3 pounds small red potatoes, cooked and drained and sliced 1/2 inch thick
Small red onion , sliced in half and in very thin slices
3 green onions, chopped, white and green
1/4 c. chopped cilantro
1 1/2 cups Hellman's Mayonnaise
1/4 cup Dijon mustard
2 Tbsp. freshly squeezed lime juice
2 Tbsp. chipotle pepper puree (adobo sauce will make it milder, but still spicy)
1/2 tsp. cayenne pepper
4 cloves garlic, finely chopped
1/4 to 1/2 tsp. Kosher salt
Pepper to taste
Mix dressing ingredients together and set aside. Place sliced potatoes and onions into a large serving bowl while potatoes are still warm. Add the dressing to the warm potatoes and mix well. Season to taste with salt and pepper.
The original recipe includes one large ripe tomato, seeded and diced. I did not use this, but I'm sure it would be great to add to the potato salad.