Orchard Recipes: Hatch Potato Salad
Updated: Sep 4
Summer and Hatch season are both winding down. This labor day, spruce up your Potato Salad with the heat of these mild and flavorful chilis and some bacon, you know, for good measure. We like to pair this dish with Silver Tip. The crisp dry-cider holds up to the bold flavors in these taters.
Servings: Ten 1 Cup Servings
4 Medium Russet Potatoes Cubed
6 Bacon Strips
1 Cup Roasted Hatch Green Chiles Diced
2 Green Onions
1/2 Cup Mayonnaise
2 Tsp Red Wine Vinegar
3/4 Tsp Kosher Salt
1/2 Tsp black pepper
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
1 Heaping Tbsp ParsleyMinced
1 Clove garlic minced
Roasted Green Chilis
You want to use roasted green chilis. You can buy them pre-roasted or do it yourself on the stove top or oven.
Dice potatoes into 1″ Cubes. You can leave the skin on or off - your preference.
Toss into boiling and salted water for about 15 minutes. You want them to uphold some of their shape, but some to be slightly mushy to help add to the creamy consistency.
Drain the water, place potatoes in a bowl, and let cool with your chiles and bacon.
Add the potatoes to the bowl. Stir aggressively. You want them to mush up a bit, while leaving some of it still in the 1″ chunks.