Hatch Chile Potato Salad

Name: Hatch Chile Potato Salad
Cuisine: Mexican
Ingredients: Kosher salt and ground black pepper; Kosher salt and ground black pepper; 2 teaspoons Dijon mustard; 2 fresh Hatch or Anaheim chiles, roasted, peeled, seeded, and chopped; 1 tablespoon red wine vinegar; 2 tablespoons extra-virgin olive oil; 1 lb (450 g) small red potatoes (about 10 potatoes), quartered; 1 lb (450 g) small red potatoes (about 10 potatoes), quartered; 2 fresh Hatch or Anaheim chiles, roasted, peeled, seeded, and chopped; ¼ small red onion, thinly sliced; 3 green onions, white and tender green parts, chopped; 2 tablespoons chopped fresh cilantro (optional); 2 tablespoons mayonnaise; 2 tablespoons sesame seeds

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Muy Bueno Fiestas

By Yvette Marquez-Sharpnack

Published 2023

About

This potato salad is the perfect culinary marriage of me and my hubby. He is of German descent, and this red potato salad has a tangy mustard and vinegar dressing that is reminiscent of a traditional German potato salad. But it also has creamy mayo and roasted green chile in honor of my Mexican heritage.

Ingredients

Kosher salt and ground black pepper
1 lb (450 g) small red potatoes (about 10

Europe
Americas
Germany
Mexico
Gluten-free
Vegetarian
Central America
Independence Day
July

Method

Bring a pot of salted water to a rolling boil over medium-high heat. Add the potatoes and cook until fork-tender but not falling apart, 15–18 minutes.

While the potatoes are cooking, in a bowl large enough to hold the finished salad, combine the red onion, chiles, mustard, oil, vinegar, mayonnaise, and sesame seeds and mix well to make a dressing. Season with ½ teaspoon each salt and pe