Inspired by zhoug, a dressing of green chiles and spices flavors new potatoes, cucumbers and snap peas in this refreshing green potato salad.
Recently I had a discussion with a friend who scoffed when I brought up serving potato salad at a picnic. “Overrated” and “disgusting” were the two adjectives used to describe it. Distressingly, this was not the first time I had heard this sentiment. And I get it, most people didn’t grow up with great potato salad, so they think the mealy, oddly sweet stuff from the grocery store is all there is. If I had that as my reference point, I’d hate it too.
When looking to make a potato salad of my own that was all the things my mother’s was — and none of the things people hate about it — I knew I wanted mine to taste just as sharp and fresh. I had recently served a platter of boiled potatoes, cucumbers and sugar snap peas with a garlicky zhoug dip that got rave reviews from my guests, so I decided to “salad-ify” it into a one-bowl potato salad.
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