Southwestern Potato Salad

• 5 lbs:red potatoes
• :salt
• :pepper
• 1-1/2 cups:mayonnaise
• 1 Tablespoon:Dijon mustard
• juice of 1:lime
• 1 to 2 medium:tomato, chopped
• 1/2 medium:red onion, finely chopped
• 2 scallions,:chopped
• 2 tablespoons:chopped fresh cilantro
• 1-2 medium:jalapeno pepper, seeded and finely chopped
• 1/2 teaspoon:cayenne pepper

Preparation

1. In a large stock pot cook the potatoes until they are tender, then drain and cool them.
2. Peel the potatoes and cut them into 1/4-inch thick slices.
3. In a large bowl, combine the mayonnaise, Dijon mustard, lime juice, tomato, red onion, scallion, cilantro, jalapeno and cayenne and mix well.
4. Add warm potatoes and toss gently.
5. Cover and refrigerate several hours for the flavors to blend.
6. Serves 8 to 10

This potato salad looks and tastes delicious. I also leave the skins on the potatoes for extra color.