American Hatch Potato Salad Recipe

Name: American Hatch Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds potatoes, peeled and cubed; 2 tablespoons kosher salt; 2 Hatch chile peppers, halved and seeded, or more to taste; 1 teaspoon vegetable oil; 1 cup mayonnaise; 1/4 cup chopped flat-leaf parsley; 2 peperoncini peppers, minced; 2 tablespoons prepared mustard; 1 tablespoon lemon juice; 1 tablespoon pickle relish; 1 teaspoon kosher salt; 2 ribs celery with leaves, chopped; 1/2 red onion, finely chopped; ground black pepper to taste

Servings: persons

2 pounds potatoes, peeled and cubed
2 tablespoons kosher salt
2 Hatch chile peppers, halved and seeded, or more to taste
1 teaspoon vegetable oil
1 cup mayonnaise
1/4 cup chopped flat-leaf parsley
2 peperoncini peppers, minced
2 tablespoons prepared mustard
1 tablespoon lemon juice
1 tablespoon pickle relish
1 teaspoon kosher salt
2 ribs celery with leaves, chopped
1/2 red onion, finely chopped
ground black pepper to taste

1
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.
2
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
3
Place chile peppers cut-side down on baking sheet and lightly brush skin with oil.
4
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.
5
Whisk mayonnaise, parsley, peperoncini peppers, mustard, lemon juice, pickle relish, and remaining 1 teaspoon salt in a small bowl to make dressing.
6
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.

649

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds potatoes, peeled and cubed, 2 tablespoons kosher salt, 2 Hatch chile peppers, halved and seeded, or more to taste, 1 teaspoon vegetable oil, and more.

Yes, American Hatch Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

American Hatch Potato Salad

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