Make Ahead

Roasted Poblano Potato Salad

June 22, 2011
0 Ratings
  • Serves 6
Author Notes

Poblanos and potatoes are a marriage made in heaven. —shearpamela

What You'll Need
  • 2 pounds Yukon Gold or Red Potatoes, cooked and chopped
  • 2 Poblanos, charred, peeled and seeded
  • 1/4 to 1/2 cups Fresh Cilantro, stemmed and chopped
  • 3/4 cup Crema Mexicana, Creme Fraiche or Sour Cream
  • 3 tablespoons Fresh Lime Juice
  • Salt
  • Fresh Ground Black Pepper
  • 1 teaspoon Toasted Cumin Seed, ground
  • 1 Onion, diced (or 1 cup chopped green onions)
  1. Put the potatoes in a large pot and add salted water to cover. Bring to a boil over medium heat and cook until tender when pierced with a knife, about 20 to 30 minutes. Drain the potatoes and let chill overnight in the refrigerator.
  2. Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Set aside.
  3. Toast cumin seed in a dry skillet stirring often until fragrant, then grind to a powder.
  4. Combine cream, onion, spices, lime juice and cilantro and stir until well combined. Fold into potatoes and add salt and pepper to taste
  5. Note: Fresh Corn can be added to this salad to take it over the top.
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