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    You are in: Home / Recipes / Poblano Potato Salad Recipe
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    Poblano Potato Salad

    Poblano Potato Salad. Photo by Chef*Lee

    1/1 Photo of Poblano Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    12 mins

    10 mins

    Chef Edlear's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Cut potatoes into eating size wedges and steam until tender. Cool. Place into bowl with the poblanos.
    3. 3
      Cut the husked tomatilloes into 1/2 inch cubes and add, along with the green onion and chopped cilantro to the potatoes.
    4. 4
      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.

    Browse Our Top Potato Recipes

    Ratings & Reviews:

    • on September 03, 2008


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Poblano Potato Salad

    Serving Size: 1 (328 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 254.8
    Calories from Fat 79
    Total Fat 8.8 g
    Saturated Fat 5.1 g
    Cholesterol 16.8 mg
    Sodium 38.8 mg
    Total Carbohydrate 39.7 g
    Dietary Fiber 5.0 g
    Sugars 5.9 g
    Protein 6.3 g

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