American Hatch Potato Salad

Roasted Hatch chile peppers add a smoky twist to this American-style potato salad dressed with mayonnaise, mustard, lemon, and parsley.

• Preparation Time: 40 mins
• Cooking Time: 23 mins
• Total Time: 1 hr 3 mins
• Calories: 413 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 teaspoon vegetable oil
• 1 cup mayonnaise
• 2 tablespoons kosher salt
• ground black pepper to taste
• 2 tablespoons prepared mustard
• 1 teaspoon kosher salt
• 1 tablespoon pickle relish
• ½ red onion, finely chopped
• ¼ cup chopped flat-leaf parsley
• 2 pounds potatoes, peeled and cubed
• 2 Hatch chile peppers, halved and seeded, or more to taste
• 2 peperoncini peppers, minced
• 2 ribs celery with leaves, chopped

Recipe Instructions

Step 1

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

Step 2

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 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.