Side Dish
Hatch Green Chile Potato Salad
4.1 · 34 reviews
This Hatch Green Chile Potato Salad is a New Mexico twist on a backyard staple, loaded with smoky roasted Hatch green chile, a little jalapeño heat, and a tangy, zesty dressing with a squeeze of lime. It's the side dish that always gets asked about at the cookout — and the recipe you'll be happy to share.
Every family has their go-to potato salad recipe, the one that shows up at every summer cookout, every holiday potluck, and every gathering where good food is expected. This is ours — and we think once you try it with roasted Hatch green chile, you'll have a hard time going back to the plain version.
There's something about the smoky, roasted flavor of roasted Hatch green chile that makes it a natural fit for a creamy potato salad. It adds depth without overpowering, and paired with a little jalapeño, a bright squeeze of lime, and a touch of Hatch green chile powder, every bite has just the right amount of New Mexico character.
This recipe is simple, flexible, and endlessly crowd-pleasing. Use red-skinned or gold potatoes — both work beautifully — and feel free to dial the heat up or down to suit your crowd. A little fresh cilantro on top before serving makes it look as good as it tastes. Bring a big bowl, because this one goes fast.
Hatch Green Chile Potato Salad
- Prep20 min
- Cook20 min
- Total40 min
- Serves6-8
Ingredients
Instructions
- Cut potatoes into large chunks and place in a medium saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium-low, cover, and boil gently for 15 to 20 minutes or until fork-tender. Drain and let cool completely. Once cooled, cut into bite-sized chunks.
- In a large bowl, combine the cooled potatoes, chopped eggs, celery, onion, Roasted Hatch Green Chile, and jalapeño pepper.
- In a separate bowl, whisk together the mayonnaise, mustard, dill relish, lime juice, salt, pepper, Hatch New Mexico Green Chile Powder, and cumin until well combined.
- Pour the dressing over the potato mixture and stir until everything is evenly coated. Add more mayonnaise if desired.
- Garnish with chopped fresh cilantro before serving, if desired. Serve chilled or at room temperature and enjoy!
Made with Roasted Hatch Chile (Frozen), grown by our family in the Hatch Valley for five generations.
Everything for this recipe
