Hatch Chile Purple Potato Salad

This weekend your favorite Market Street stores will be roasting Hatch Chiles. Those delicious peppers are hard to resist and if you find that you couldn't and ended up with a full case of peppers in your refrigerator, we can help! We are highlighting some great Hatch Chile recipes during Hatch Chile Fest. If you missed it, here's the recipe for Hatch Chile Peach Salsa.

Today's recipe is Hatch Chile Purple Potato Salad. The recipe calls for fingerling potatoes and when I was at Market Street I saw some yellow, red and purple fingerlings and decided it would be a great color combo with the Hatch chiles and green onions. If that seems too wild for you, just stick with the yellow fingerlings.

Let's boil some potatoes!

  • 2 pounds fingerling potatoes (look for the purple potatoes if you want some color)
  • 1 hatch chile, roasted (or more if you like)
  • 1/4 cup sour cream (Tofutti can be used if you want to make it vegan)
  • 2 green onions, chopped
  • 1 tablespoon cilantro
  • 1 teaspoon honey (or agave nectar for the vegans)
  • 1/4 teaspoon apple cider vinegar
  • Kosher salt
  • Pepper to taste 

Bring a large pot of water to boil, add the potatoes, cover with a lid and boil for 9-10 minutes or until potatoes are tender. Drain the water and return the potatoes to the pot.

While the potatoes are boiling, add the remaining ingredients to a food processor or blender and blend until smooth.

Using a potato masher, smash the potatoes lightly. Add all of the hatch chile mixture to the pot and toss until potatoes are coated. Add the remaining green onion and season with salt and pepper to taste. You may serve warm or at room temperature.

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