Poblano Potato Salad

Recipe by Chef Edlear
READY IN: 22mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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