Salad: United States – New Mexico, Southwestern United States – New Mexico Green Chile Potato Salad

Serving Size: 6

Approximate Time

Prep 25 min

Cook 25 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

- 3 lb (1.36 kg) Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 2 medium roasted Hatch green chiles (about 8 oz/225 g), peeled, seeded, and chopped (or about 1 cup/240 ml chopped)
- 3/4 cup (180 ml) mayonnaise
- 1/4 cup (60 ml) sour cream or Mexican crema
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (15 ml) Dijon mustard
- 3 green onions (scallions), thinly sliced
- 1/2 small red onion, finely chopped (about 3 oz/85 g)
- 2 celery ribs, finely chopped (about 2 oz/56 g)
- 3 tbsp (45 ml) chopped fresh cilantro
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper, plus more to taste
- Optional: 6 slices bacon, cooked and crumbled (approx. 4 oz/115 g)
- Optional garnish: extra roasted green chile strips and cilantro sprigs

Instructions

Short Description:
A creamy potato salad brightened by roasted Hatch green chiles, lime, and cilantro for a distinctly New Mexican twist on the classic summer salad.

Regional Notes:
This version uses roasted Hatch green chiles (a New Mexico staple) folded into the dressing and potatoes, providing smoky heat and vegetal flavor that sets it apart from potato salads that rely on sweet relish or hard-cooked eggs. Roasting and peeling the chiles is essential to capture the authentic New Mexican chile aroma.

1. Roast and prep chiles: If your Hatch chiles are not already roasted, char them over a gas flame, hot grill, or under a broiler until the skins are blistered and blackened. Place in a paper or plastic bag for 10 minutes to steam, then peel off skins, remove stems and seeds, and chop into roughly 1/2-inch pieces. Set aside.
2. Cook potatoes: Place potato chunks in a large pot and cover with cold water by 1 inch. Add 1 tsp (5 g) kosher salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are just fork-tender, about 10–12 minutes. Do not overcook; they should hold their shape.
3. Drain and cool slightly: Drain potatoes in a colander and let sit for 5–10 minutes to allow excess steam to escape. Slightly warm potatoes absorb dressing best, but they should not be piping hot.
4. Make the dressing: In a large mixing bowl whisk together mayonnaise, sour cream, lime juice, apple cider vinegar, Dijon mustard, ground cumin, 1 tsp (5 g) kosher salt, and 1/2 tsp (2.5 g) black pepper until smooth.
5. Combine potatoes and dressing: Add the warm potato chunks to the dressing and gently fold with a rubber spatula or large spoon so the dressing coats the potatoes without breaking them apart. The slight warmth helps the flavors meld.
6. Add vegetables and chiles: Fold in the chopped roasted Hatch chiles, green onions, red onion, celery, and chopped cilantro. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
7. Chill and rest: Cover and refrigerate at least 1 hour (up to overnight) to let flavors develop. Stir once more before serving to redistribute dressing.
8. Finish and serve: If using, sprinkle crumbled bacon over the salad just before serving for crunch. Garnish with extra roasted chile strips and cilantro sprigs. Serve chilled or at cool room temperature.