Corn-Poblano Potato Salad

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 6 to 8 servings
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2 pounds small red potatoes, quartered

Kosher salt 

2 poblano chile peppers

4 ears of corn, husked

1/2 cup mayonnaise

1/2 cup buttermilk

1/2 cup chopped fresh parsley

2 tablespoons chopped pickled jalapeños, plus 2 tablespoons brine


  1. 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.
  2. 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.
  3. Whisk the mayonnaise, buttermilk, parsley, pickled jalapeños and brine in a large bowl; season with salt. Add the potatoes, poblanos and corn; toss.