An American-style potato salad, with a twist - roasted Hatch chiles!

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Recipe Summary

prep:
40 mins
cook:
23 mins
additional:
45 mins
total:
1 hr 48 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes and 2 tablespoons salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, 6 to 8 minutes. Drain. Transfer to a large bowl and set aside to cool.

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  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

  • Place chile peppers cut-side down on baking sheet and lightly brush skin with oil.

  • Broil in the preheated oven until skin is heavily blistered and turning black, 12 to 15 minutes. Transfer to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.

  • Whisk mayonnaise, parsley, peperoncini peppers, mustard, lemon juice, pickle relish, and remaining 1 teaspoon salt in a small bowl to make dressing.

  • Pour dressing over cooled potatoes. Add chile peppers, celery, and onion; mix to combine. Season salad with black pepper. Chill in the refrigerator before serving, about 30 minutes.

Cook's Note:

If Hatch chiles aren't in season, you can experiment with some other type of medium to large-sized green pepper (such as Anaheim peppers), or the recipe is just fine with the peppers omitted.

Editor's Note:

Nutrition data for this recipe includes the full amount of salt for boiling potatoes. The actual amount consumed will vary.

Nutrition Facts

413 calories; protein 4.5g 9% DV; carbohydrates 33g 11% DV; fat 30.3g 47% DV; cholesterol 13.9mg 5% DV; sodium 2753.3mg 110% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/17/2017
Amazing! I am typically not a big fan of potato salad and when I do eat it I prefer mustard potato salad over one that is drowned in mayo. This was excellent and the best potato salad I have ever had. Typically potato salads get better the longer they sit but I found it to be the opposite with this one. It was best right as it was first made and still at room temp. After sitting in the fridge overnight it got more of that mayo twang to it. Just something to keep in mind. The only thing off with this recipe was the amount of potatoes. I used exactly 2 pounds and it could have definitely used 3 pounds if not 4. So add another pound of potatoes which will make the dish go even further. Win/win. Excellent recipe and thanks for sharing! Read More
(1)

Most helpful critical review

Rating: 3 stars
09/07/2019
Too much work for too little flavor. Read More
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/17/2017
Amazing! I am typically not a big fan of potato salad and when I do eat it I prefer mustard potato salad over one that is drowned in mayo. This was excellent and the best potato salad I have ever had. Typically potato salads get better the longer they sit but I found it to be the opposite with this one. It was best right as it was first made and still at room temp. After sitting in the fridge overnight it got more of that mayo twang to it. Just something to keep in mind. The only thing off with this recipe was the amount of potatoes. I used exactly 2 pounds and it could have definitely used 3 pounds if not 4. So add another pound of potatoes which will make the dish go even further. Win/win. Excellent recipe and thanks for sharing! Read More
(1)
Rating: 5 stars
08/25/2019
The recipe did not specify the heat level of the chilies or the type of pickle relish to use. I used Mild Hatch chilies that I had fire roasted at the store (they roasted them for free) and I chose to use dill pickle relish. I also let the salad chill in the fridge overnight. The salad was a hit. Delicious! I plan on making this again as soon as possible. Maybe I 'll try it with the Hot Hatch Chilies. Read More
Rating: 5 stars
08/21/2016
Added one more Hatch chile; otherwise I made no changes. We thoroughly enjoyed it. I served it with my recipe meatloaf stuffed with ham salami cheese mushrooms and roasted peppers. Read More
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Rating: 5 stars
03/25/2020
Very, very good - I used small, red organic sweet peppers and a third of a jalapeño pepper - not roasted. Pairs well with good ol' fashioned grilled cheese on rye bread. Read More
Rating: 3 stars
09/07/2019
Too much work for too little flavor. Read More