This Green Chile Potato Salad is a fresh twist on a classic mayo-based picnic salad. Baby potatoes are tossed with a green chile sauce that lends herbaceous, tangy flavor to every bite.
The sauce takes inspiration from chimichurri and zhoug, which is a spicy Levantine green chile sauce. It is a versatile condiment, so save any extras (or make a double portion) and use as a dip or topping for grilled meats, fish, and vegetables.
You can finely blend the sauce or keep it slightly chunky for extra texture in the salad. Add the sauce to the potatoes while they are still warm to allow the flavors to soak in while they cool. For best results, use creamy varieties, such as yellow creamer or red potatoes.
Serves 4 to 6
Place the potatoes in a large pot. Cover with cold water and add 2 teaspoons salt. Bring to a boil over medium-high heat. Partially cover the pot and cook until the potatoes are fork-tender but not mushy, 15 to 20 minutes, depending on the potatoes.
Drain the potatoes. Cut the potatoes in half or into large bite-size pieces. Place in a bowl with the scallions. Immediately add about half of the sauce and stir to coat. Add additional sauce as needed to thoroughly coat. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to develop. Serve chilled or at room temperature.