Hatch Green Chile Potato Salad

Ingredients

• 2½ pounds red-skinned or gold potatoes, peeled
• 4 large eggs, hard cooked, peeled, and chopped
• 1 small onion, finely chopped (about ¼ to ⅓ cup)
• ¾ cup chopped celery
• 2 to 3 tablespoons chopped Roasted Hatch Green Chile
• 1 to 2 tablespoons chopped jalapeño pepper
• ½ cup mayonnaise, or as desired
• 2 tablespoons Dijon mustard or spicy brown mustard
• 1 tablespoon dill relish
• 2 tablespoons lime juice
• ½ teaspoon salt, or to taste
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon Hatch New Mexico Green Chile Powder
• ¼ teaspoon ground cumin
• Chopped fresh cilantro, optional

Instructions

1. 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.
2. In a large bowl, combine the cooled potatoes, chopped eggs, celery, onion, Roasted Hatch Green Chile, and jalapeño pepper.
3. 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.
4. Pour the dressing over the potato mixture and stir until everything is evenly coated. Add more mayonnaise if desired.
5. Garnish with chopped fresh cilantro before serving, if desired. Serve chilled or at room temperature and enjoy!