Poblano Potato Salad
photo by ChefLee
- Ready In:
- 22mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 255.14 g poblano chiles
- 1133.98 g unpeeled red potatoes
- 198.44 g tomatillos, husked
- 236.59 ml green onion, chopped
- 59.14 ml chopped fresh cilantro
- 236.59 ml sour cream
- 44.37 ml lime juice
- 6.16 ml ground cumin
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
Chef Edlear
United States
please don't salt the food until you've tried it!