Lighten Up Your Potato Salad With a Green Sauce

Creamy potatoes will soak up all the goodness from this irresistible sauce.

These aren't your ordinary potatoes. Lynda Balslev for Tastefood

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.

Lynda Balslev for Tastefood

Green Chile Potato Salad

Active time: 30 minutes Total time: 30 minutes, plus cooling time

Serves 4 to 6

For the Sauce

• 1 large poblano pepper, seeds removed, coarsely chopped
• 1 large jalapeño pepper, seeds removed, coarsely chopped
• 2 garlic cloves, chopped
• 1 cup (packed) cilantro leaves and tender sprigs
• 1 cup (packed) Italian parsley leaves and tender sprigs
• 1/2 cup (packed) fresh mint leaves
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon finely grated lemon zest
• 1/2 teaspoon kosher salt, or more to taste
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1/4 cup extra-virgin olive oil, or more as needed

For the Potatoes

• 2 pounds small yellow and/or red potatoes (unpeeled)
• Kosher salt
• 2 scallions, thinly sliced

Place the poblano and jalapeño peppers and the garlic in a food processor. Pulse until finely chopped. Add the cilantro, parsley, mint, lemon juice, zest, salt, cumin, and black pepper. Process to blend. With the machine running, add the oil. The sauce should be slightly thick (not runny). Add additional oil, 1 tablespoon at a time, for a thinner consistency. Taste for seasoning.

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.