Hatch Green Chile Potato Salad is perfect for your summer BBQ! A classic popular side dish for grilling with roasted peppers for a Mexican spin. Creamy side salad recipe for summer cookout. Gluten free.
Bring a large pot of water to a boil over high heat.
While the water is heating, cut the potatoes into 3/4 inch chunks.
3 pounds gold potatoes
When the water is boiling, add the potatoes. Cook until they are just fork tender, approximately 15-20 minutes.
Drain the potatoes. Toss them with the vinegar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Refrigerate until cool, at least 30 minutes.
⅓ cup apple cider vinegar, 1 teaspoon salt, ½ teaspoon black pepper
While the potatoes are cooking or cooling, make the sauce in a large bowl. Combine the sour cream, mayonnaise, garlic powder, ground cumin, green chile powder (if using), and additional 1/2 teaspoon salt.
½ cup sour cream, 1 cup mayonnaise, ½ teaspoon ground cumin, ½ teaspoon garlic powder, 1 teaspoon green chile powder, 1 teaspoon salt
When the potatoes are cool and when you are ready to serve, in a large bowl combine the potatoes with the sauce mixture, celery, and diced green chiles. Season to taste if desired or needed.
2 stalks celery, 8 ounces diced green chiles
Serve cold and garnish with additional peppers if desired.
Notes
Gold potatoes are best as they are waxy and hold together better than a starchy potato, such as a russet.If you like a saucy potato salad, increase the quantity of sauce you make.This side can easily be made ahead. I recommend not mixing the sour cream or mayonnaise into the salad until ready to serve. If done too early, the potatoes will absorb more moisture and the potato salad can get dry.Green Chile Powder is optional but a great way to bring the flavor throughout the entire dish.