Mesa Grill Potato Salad for Memorial Day Weekend

This is a borrowed recipe that tastes absolutely divine. The original was Bobby Flay's. Little modifications to the recipe have been made.

Ingredients
2 pounds new potatoes (16 to 20 small)
2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon puréed canned chipotles. (To make chipotle purée, process canned chipotles in a blender or a food processor, along with a little of their liquid.)
2 tablespoons fresh lime juice
2 green onions (white bulb and 3 inches of green), finely chopped
1 medium red onion, thinly sliced
1 jalapeño pepper, finely diced
4 cloves garlic, finely chopped
3 tablespoons coarsely chopped cilantro
1/2 teaspoon cayenne
Kosher salt and freshly ground pepper

Procedure
1. In a large pot of boiling salted water over high heat, boil the potatoes until cooked through, 12 to 15 minutes. Drain and slice 1/2 inch thick.

2. In a medium bowl, combine the mayonnaise, mustard, chipotle puree, lime juice, green and red onions, jalapeño, garlic, cilantro, cayenne, salt, and pepper.

3. Place the warm potatoes in a large bowl and pour the mixture over them. Mix well and season to taste with additional salt and pepper.