Corn-Poblano Potato Salad

  • Level: Easy
  • Total: 25 min
  • Active: 10 min
  • Yield: 6 to 8 servings
Save Recipe


  1. Char 2 poblano peppers directly over a gas burner on medium heat; place in a bowl, cover and let cool. Char 4 ears of corn over the burner; let cool. Peel, seed and chop the poblanos and cut the corn kernels off the cobs. Cook 2 pounds quartered small red-skinned potatoes in salted boiling water until tender, 12 minutes; drain and let cool. Whisk 1/2 cup each mayonnaise, buttermilk and chopped parsley and 2 tablespoons chopped pickled jalapenos plus 2 tablespoons brine in a large bowl; season with salt. Add the vegetables and toss. Refrigerate 2 hours.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Potato Salad

Classic Nicoise Salad

Black Bean and Corn Salad

Grilled Corn and Poblano Potato Salad

Mussel Salad

Cornbread Salad

Orzo Salad

Potato Salad