August in New Mexico means it’s green chile season! The harvesting has begun and any day now you may start seeing “Hatch” green chile in your grocery store no matter where you live. The roasters are fired up and the aroma of roasted green chile is in the air. As soon as I found them in the grocery store I picked up a dozen and roasted them myself on the grill. They had the perfect amount of heat and had so much flavor. I’m always trying to find new ways to incorporate green chile into everyday recipes and thought it might taste good in a loaded baked potato salad. Oh my goodness, this turned out better than I could have imagined. Joe isn’t a fan of traditional potato salads but he loves this version. Instead of mayo I used a low fat sour cream and seasoned it with dehydrated green chile powder, salt and garlic powder. Limiting the cheese and bacon makes for a lighter version but didn’t skimp on flavor. Adding roasted green chile was the perfect addition to the mix. Try it fresh when the potatoes are still warm enough to slightly melt the cheese. You will be amazed when you take a bite of the warm cheese and green chile combined with the creamy potatoes. It’s Muy Bueno!
I used petite gold potatoes but petite red potatoes would also be good to use in this recipe. Most packages are 1 1/2 pounds which would be good to feed 4 – 6 servings. I only used half or 3/4 pound for Joe and I. Place the potatoes on an aluminum lined baking sheet and drizzle olive oil. Sprinkle with green chile powder and salt. Bake at 375 degrees for 35 – 45 minutes or until fork tender.
I checked the potatoes at 35 minutes and they needed additional time, after 45 minutes they were fork tender. Let them set out for 15 – 20 minutes to cool slightly.
While the potatoes are cooling, mix the sour cream with the green chile powder, salt and garlic powder. I prepped the green chile by peeling and removing most of the seeds before chopping.
When the potatoes are cool enough to work with, slice each small potato in half.
Add about half of the chopped green chile to the sour cream mix. Reserve the remaining chile to top the potato salad.
Add the sour cream mix to the cut potatoes and stir until they are all coated.
Top the potatoes and sour cream mix with the grated cheese, bacon, thinly sliced green onion and remaining chopped green chile. This amount will easily make 2 servings. For 4 – 6 servings, double the recipe.
Loaded Green Chile Potato Salad
3/4 pound Petite Gold or Red Potatoes
1/3 cup Light Sour Cream
1/8 teaspoon Green Chile Powder, plus extra to sprinkle on potatoes while roasting
1/8 teaspoon Salt, plus extra to sprinkle on potatoes while roasting
Olive Oil, to drizzle over potatoes while roasting
Pinch of Garlic Powder
1/4 cup Cheddar Cheese, grated
2 tablespoons Green Onion, thinly sliced
2 NM Green Chile, roasted, seeded, peeled and chopped
2 slices Bacon, fried and chopped into bits
Preheat oven to 375 degrees. Rinse potatoes and pat dry. Lay potatoes on an aluminum lined baking sheet. Drizzle with olive oil and sprinkle a small amount of green chile powder and salt over top. Roast for 35 – 45 minutes. Check after 35 minutes and pierce with a fork to see if they are tender. If needed roast an additional 10 minutes. Remove from oven and let cool 15 – 20 minutes.
Mix together the light sour cream with the measured green chile powder, salt and garlic powder. Add half of the chopped green chile to the mix reserving the remaining chile to top the potato salad.
Cut the roasted potatoes in half and add the sour cream mix in a serving bowl. Mix together until all the potatoes are coated. Top with grated cheese, bacon bits, green onion and reserved chopped green chile.
Makes 2 servings. Double recipe for 4 – 6 servings.