FF Green Chile Potato Salad

INGREDIENTS

5 pounds of small red or blue/purple potatoes

8 oz fresh green chiles, roasted and peeled or 2 x 4 oz cans whole chiles (pick your heat)

1 tsp sugar

1/4 cup cider vinegar (or other fruit flavored vinegar) generous

1/4 cup high quality extra virgin olive oil

2 tsp of salt (and then to taste)

1 heaping tsp coarse grind black pepper

2 large chopped onions, should be at least 1 cup or more (I prefer them not be finely chopped)

1 1/2 tbsp Dijon mustard

2 cups mayonnaise

10 hard boiled eggs

DIRECTIONS

1. In salted water to cover, boil potatoes until the skins crack and they are tender but not mushy. Don’t overcook.
2. Leaving skins on, cut potatoes into bite sized hunks. A small red potato can be cut in half and bigger into quarters.
3. Cut chiles into strips.
4.  Combine chiles and potatoes in a large bowl.
5. Add in sugar, vinegar and olive oil and gently mix.
6. Add in salt, pepper, onions and again gently mix.
7. Mix mustard and mayonnaise and gently mix into bowl. (I use nitrile gloves and mix by hand. I find it is more gentle.)
8. Plate your salad in a serving bowl or platter.
9.  Peel eggs and break up by hand over the plated potatoes and onions.

NOTES:

1. Substitution – my daughter in law does not like raw onion, so when I make this and she is here is substitute 10 – 12 scallions for the onions.
2. This can be served room temperature or cold