Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Corn-Poblano Potato Salad
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 253
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 5 g
- Cholesterol
- 6 mg
- Sodium
- 520 mg
For your next gathering, whip up this creamy potato salad made with poblanos, mayonnaise, buttermilk, parsley and pickled jalapenos. Charring, a signature cooking technique in Mexico, deepens the flavor and brings out a subtle sweetness of ingredients like poblano peppers and corn.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 253
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 5 g
- Cholesterol
- 6 mg
- Sodium
- 520 mg
Ingredients
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Directions
- Put the potatoes in a large pot and add water to cover; season with salt. Bring to a boil, then reduce the heat and simmer until tender, about 12 minutes. Drain and let cool.
- Meanwhile, char the poblano peppers directly over a gas burner on medium heat or char on the grill; place in a bowl, cover and let cool. Char the corn over the burner or on the grill; let cool. Peel, seed and chop the poblanos. Cut the corn kernels off the cobs.
- Whisk the mayonnaise, buttermilk, parsley, pickled jalapeños and brine in a large bowl; season with salt. Add the potatoes, poblanos and corn; toss.
