American Hatch Potato Salad

AMERICAN HATCH POTATO SALAD



American Hatch Potato Salad image

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

Recipe From allrecipes.com

Provided by WUSTHOF

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 1h48m

Yield 6

Number Of Ingredients: 14

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
Calories412.8 calories
Carbohydrate33 g
Cholesterol13.9 mg
Fat30.3 g
Fiber4.7 g
Protein4.5 g
SaturatedFat4.6 g
Sodium2753.3 mg
Sugar4.1 g

Steps:

  • 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.
  • 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.




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