Photo: Poblano Potato Salad Recipe
Ingredients
- 2 pounds baby red or new potatoes, cut into 1/2 to 1-inch pieces
- 3 ears fresh corn, husks and silks removed
- 2 poblano chiles, charred, peeled, stemmed, seeded, and chopped (see Cook's Note)
- 1 cup chopped scallions (white and pale green parts only)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup chopped fresh cilantro leaves
- Salt and freshly ground black pepper
Directions
Put the potatoes in a large pot and add salted water to cover. Bring to a boil over medium heat and cook until tender when pierced with a knife, about 20 to 30 minutes. Drain the potatoes and let cool slightly.
Meanwhile, preheat a grill or grill pan to medium-high heat. Add the corn to the grill and cook, turning occasionally, until evenly browned on all sides, about 10 minutes.
Put the potatoes in a large serving bowl. Using a sharp knife, carefully cut the kernels off the cobs and add them to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise, and cilantro, and fold together. Season the potato salad, to taste, with salt and pepper and serve.
Notes
To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.
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By tamidisanto
clyde, NY
on March 04, 2013
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This recipe is fabulous! I have made it several times but altered it a bit for my own taste. I used canned corn as a cheat but still is so good and i add extra Cilantro and double the sour cream and mayo for extra creaminess. This one is a definite winner.
By sweetdreams168@...
rancho cuamonga, CA
on January 19, 2013
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hi well i made this salad one time and boy my family loved it.And right now im making it for a party because they requested it to be at party every one will love it.
By elysecia
on January 08, 2013
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What an outstanding potato salad. My husband has declared this is a must have from now on anytime we do Mexican bbqs. I baked my potatoes instead of boiling them,added in some Mexican crema with the sour cream and mayo, doubled the cilantro and crumbled in some cotija cheese. I don't even like potato salad that much, but I couldn't stop eating this one. It is THAT good.
Read all 66 reviews