July 3, 2010

Green Chile Potato Salad

Mild and hot green chiles jazz up this tasty potato salad. This is a great potato salad to serve with grilled steaks or burgers.

Prep Time: 30 minutes

Total Time: 30 minutes


  • 2 1/2 pounds red-skinned or gold potatoes, peeled
  • 4 large eggs, hard cooked, peeled, chopped
  • 1 small onion, finely chopped, about 1/4 to 1/3 cup
  • 3/4 cup chopped celery
  • 2 to 3 tablespoons mild green chile peppers, chopped
  • 1 to 2 tablespoons chopped jalapeno peppers
  • 1/2 cup mayonnaise, or as desired
  • 2 tablespoons Dijon mustard or spicy brown mustard
  • 1 tablespoon dill relish
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • chopped fresh cilantro, optional


Cut potatoes up and put them 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 about 15 to 20 minutes, or until fork-tender. Drain and let cool completely. When the potatoes are completely cooled, cut into bite-size chunks. In a large bowl, combine the potatoes, chopped eggs, celery, onion, chile peppers and jalapeno peppers.
Combine the mayonnaise with mustard, relish, lime juice, and seasonings. Add to the potato salad and mix until well blended. If desired, add more mayonnaise.
If desired, garnish with chopped cilantro before serving.
Serves 4 to 6.

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