Recipe by Chef Edlear
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.
Top Review by Chef*Lee
This is good!! It is a very unique potato salad, great for a Mexican cookout!! I love the tart flavor the tomatillos give this salad. I did add 2 tsp sugar to balance that a little bit and I used 1 tsp cumin, 1/4 tsp salt and 1/4 tsp pepper in the dressing. I had fun making this, thanks for posting!
- 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
Directions See How It's Made
- 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.