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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

American Hatch Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions