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 is an award-winning writer, cookbook author, and recipe developer based in Marin. Visit TasteFood at TasteFoodblog.com.