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.
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.