1 CUP GOOD QUALITY MAYONNAISE
1/4 CUP DIJON MUSTARD
2 TABLESPOONS FRESH LIME JUICE
1 MEDIUM RIPE TOMATO, CHOPPED
2 TABLESPOONS CHOPPED CILANTRO
1/2 JALAPENO, STEMMED, SEEDED, AND MINCED
2 GREEN ONIONS, CHOPPED
1/2 MEDIUM RED ONION, MINCED
1/2 TEASPOON CAYENNE
1 GARLIC CLOVE, MINCED
2 POUNDS NEW RED POTATOES, COOKED, DRAINED, AND
SLICED 1/2 THICK

WITH A SPATULA, COMBINE THE MAYONNAISE AND MUSTARD WITH THE REMAINING INGREDIENTS, EXCEPT THE POTATOES, AND MIX WELL. POUR MIXTUR OVER THE WARM POTATOES. SERVE IMMEDIATELY OR REFRIGERATE. BRING SALAD BACK TO ROOM TEMPERATURE BEFORE SERVING.