Green Chile Potato Salad

Active time: 30 minutes

Total time: 30 minutes, plus cooling time

Yield: Serves 4 to 6

Ingredients

Sauce:

1 large poblano pepper, seeds removed, coarsely chopped

1 large jalapeno 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

2 pounds small yellow and/or red potatoes (unpeeled)

Kosher salt

2 scallions, thinly sliced

Directions

Make the sauce: Place the poblano and jalapeno 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.