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American Hatch Potato Salad Recipe

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American Hatch Potato Salad Recipe

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    Directions

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    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
  • ¼ 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
  • ½ red onion, finely chopped
  • ground black pepper to taste
  • Methods :

  • Step 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.

  • Step 2

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

  • Step 3

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

  • Step 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.

  • Step 5

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

  • Step 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.

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