Poblano Potato Salad
From conner909 16 years ago
Ingredients
- 3 medium poblano chilies (about 9 ounces total) shopping list
- 2 pounds small red-skinned potatoes, unpeeled, shopping list
- each cut into 6 wedges shopping list
- 6 medium tomatillos (about 7 ounces), shopping list
- husked, cut into ½ inch pieces shopping list
- 1 ¼ cups chopped green onions shopping list
- ¼ cup chopped fresh cilantro shopping list
- 1 cup sour cream shopping list
- 3 tablespoons fresh lime juice shopping list
- 1 ¾ teaspoons ground cumin shopping list
How to make it
- Char chilies over gas flame or in broiler until blackened
- on all sides.
- Enclose in paper bag; let stand 10 minutes.
- Peel and seed chilies.
- Cut chilies into ½-inch pieces.
- Transfer to a large bowl.
- Place potatoes on steamer rack set over boiling water in pot.
- Cover and steam until potatoes are just tender, about 10 minutes.
- Cool. Transfer to bowl with chilies.
- Mix in tomatillos, green onions and chopped cilantro.
- Whisk sour cream, lime juice and cumin in small bowl to blend.
- Add to potato mixture and toss to coat.
- Season generously with salt and pepper. (can be prepared up to 6 hours ahead. Cover and refrigerate .
- Let stand at room temperature 30 minutes before serving.)
- Mound potato salad on platter.
- Garnish with cilantro.
- Sprigs and serve.
- Fresh green chilies, often called pasillas are available at Latin American markets and most grocery stores.
- Tomatillos look like green tomatoes that have a thin husk on them. Ditto the availability
The Rating
Reviewed by 2 people-
This is almost like the Salad version of a Pablano Potato soup I make. I can already taste the flavors going on here... thanks.. Jim
jimrug1
in Peoria loved it
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