Author Notes
Poblanos and potatoes are a marriage made in heaven. —shearpamela
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Ingredients
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2 pounds
Yukon Gold or Red Potatoes, cooked and chopped
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2
Poblanos, charred, peeled and seeded
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1/4 to 1/2 cups
Fresh Cilantro, stemmed and chopped
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3/4 cup
Crema Mexicana, Creme Fraiche or Sour Cream
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3 tablespoons
Fresh Lime Juice
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Salt
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Fresh Ground Black Pepper
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1 teaspoon
Toasted Cumin Seed, ground
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1
Onion, diced (or 1 cup chopped green onions)
Directions
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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.
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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.
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Toast cumin seed in a dry skillet stirring often until fragrant, then grind to a powder.
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Combine cream, onion, spices, lime juice and cilantro and stir until well combined. Fold into potatoes and add salt and pepper to taste
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Note: Fresh Corn can be added to this salad to take it over the top.
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