Ingredients

3 lbs small red potatoes

1.5 oz extra virgin olive oil

2 tsp Italian herbs

1/2 tsp salt

1 tsp mesquite fajita seasoning

1/3 tsp black pepper

1 cup mayonnaise

1 oz Dijon mustard

1.5 oz milk

Preparation

  1. In a large bowl, add herbs, salt, pepper, and fajita seasoning to the olive oil. Mix in mayo and mustard, then add the milk to reduce the thickness. Refrigerate.
  2. Clean and slice unpeeled potatoes into disks. (Ideal thickness is ~1/8 inch / ~3 mm; a mandolin is helpful.)
  3. Boil potato slices until just cooked. Drain very carefully and gently add cool water (so as not to break potatoes) to stop the cooking, then drain again.
  4. Manually coat each potato slice with a little sauce (to avoid breaking them) and transfer them to a serving dish as you do so. Refrigerate and serve.