POBLANO POTATO SALAD

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Poblano Potato Salad image

This recipe originated in an old Bon Appetit from the late 80's. It has a nice southwestern kick to it. Very easy to make, but of course tastes best when chilled for a couple of hours.

Provided by Chef Edlear

Categories     Potato

Time 22m

Yield 6 serving(s)

Number Of Ingredients 8

9 ounces poblano chiles
2 1/2 lbs unpeeled red potatoes
7 ounces tomatillos, husked
1 cup green onion, chopped
1/4 cup chopped fresh cilantro
1 cup sour cream
3 tablespoons lime juice
1 1/4 teaspoons ground cumin

Steps:

  • Char the poblanos over a gas flame or in a broiler until blackened on all sides. Enclose in a paper bag until cool, then peel and seed. Cut chiles up into 1/2 inch pieces and place in a large bowl.
  • Cut potatoes into eating size wedges and steam until tender. Cool. Place into bowl with the poblanos.
  • Cut the husked tomatilloes into 1/2 inch cubes and add, along with the green onion and chopped cilantro to the potatoes.
  • Whisk together the sour cream, lime juice and cumin, pour over the potato mixture and gently toss to coat. Taste and add salt and pepper as needed.

Nutrition Facts : Calories 254.9, Fat 8.9, SaturatedFat 5.1, Cholesterol 16.9, Sodium 38.8, Carbohydrate 39.8, Fiber 5, Sugar 6, Protein 6.4

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