Lunch Recipe

American Hatch Potato Salad

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

INGRIDIENT

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

DIRECTION

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.

NUTRITION FACT

Per Serving: 413 calories; protein 4.5g; carbohydrates 33g; fat 30.3g; cholesterol 13.9mg; sodium 2753.3mg.

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