Hatch Green Chile Potato Salad
August 15, 2019
If you know me well, you know I have been obsessed with Hatch chiles for years. I used to buy 38 pound bags. They only come from the Hatch Valley in New Mexico. They have a very short season, typically from the first of August through the end of September. The Hatch Valley is believed to have the best terroir in the entire world to grow these particular chiles. And, did you know that green chiles contain 356% more vitamin C than oranges? Anyway, I could go on and on....
Supermarkets have jumped on the band wagon and are roasting them in their parking lots. I'm all for it. This Hatch Green Chile Potato Salad was one of the Hatch related things for sale I purchased yesterday. It takes ordinary potato salad to a whole new level in my opinion.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 - 6 Servings
Ingredients
2½ pounds red-skinned or gold potatoes, peeled
4 large eggs, hard cooked, peeled, chopped
2 green onions, finely chopped, about ¼ cup
2 tablespoons black olives, sliced
3 tablespoons roasted green hatch chile peppers, chopped
1 to 2 tablespoons jalapeño, chopped, to taste
Directions
1Cut potatoes up and put them in a medium saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium-low, cover, and boil gently for about 15 to 20 minutes, or until fork-tender. Drain and let cool completely. When the potatoes are completely cooled, cut into bite-size chunks.
2In a large bowl, combine the potatoes, eggs, celery, onion, olives, chile peppers and jalapeño peppers.
3Combine the mayonnaise with mustard, lemon juice, and seasonings. Add to the potato salad and mix until well blended. If desired, add more mayonnaise.
4If desired, garnish with chopped cilantro before serving.
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