Recipe excerpt from:
Muy Bueno: Fiestas – 100+ Delicious Mexican Recipes for Celebrating
by Yvette Marquez-Sharpnack
This potato salad is the perfect culinary marriage of me and my hubby. He is of German descent, and this red potato salad has a tangy mustard and vinegar dressing that is reminiscent of a traditional German potato salad. But it also has creamy mayo and roasted green chile in honor of my Mexican heritage.
Makes 4 Servings
- Kosher salt and ground black pepper
- 1 lb (450 g) small red potatoes (about 10 potatoes), quartered
- ¼ small red onion, thinly sliced
- 2 fresh Hatch or Anaheim chiles, roasted, peeled, seeded, and chopped (page 15)
- 2 teaspoons Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons mayonnaise
- 2 tablespoons sesame seeds
- 3 green onions, white and tender green parts, chopped
- 2 tablespoons chopped fresh cilantro (optional)
Bring a pot of salted water to a rolling boil over medium-high heat. Add the potatoes and cook until fork-tender but not falling apart, 15–18 minutes.
While the potatoes are cooking, in a bowl large enough to hold the finished salad, combine the red onion, chiles, mustard, oil, vinegar, mayonnaise, and sesame seeds and mix well to make a dressing.
Season with ½ teaspoon each salt and pepper.
When the potatoes are ready, drain well and toss with the dressing, coating evenly. Add the green onions and cilantro (if using), season with salt and pepper, and toss to mix evenly.
Let cool to room temperature and serve right away, or cover and refrigerate until ready to serve.
Cook’s Note: For a milder version, use 1–2 poblano chiles for the Hatch or Anaheim chiles.