Healthy Meal Prep
American Hatch Potato Salad Recipe

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.


  • 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


  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.
  2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  3. Place chile peppers cut-side down on baking sheet and lightly brush skin with oil.
  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.
  5. Whisk mayonnaise, parsley, peperoncini peppers, mustard, lemon juice, pickle relish, and remaining 1 teaspoon salt in a small bowl to make dressing.
  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.

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Nutritional Information

American Hatch Potato Salad

Servings Per Recipe: 6
Calories: 412.8
% Daily Value *
protein: 9 %
carbohydrates: 11 %
exchange other carbs:
dietary fiber: 19 %
fat: 47 %
saturated fat: 23 %
cholesterol: 5 %
vitamin a iu: 10 %
niacin equivalents: 21 %
vitamin b6: 43 %
vitamin c: 60 %
folate: 10 %
calcium: 4 %
iron: 10 %
magnesium: 15 %
potassium: 21 %
sodium: 110 %
thiamin: 15 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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