Poblano Potato Salad Recipe

Potato salad with a southwestern kick‑the perfect partner for grilled flank steak, chicken or red snapper seasoned with cumin.

Serves 4 to 6.


  • 3medium poblano chilies (about 9 ounces total)2pounds small red-skinned potatoes, unpeeled, each cut into 6 wedges
  • 6medium tomatillos (about 7 ounces), husked, cut into1/2-inch pieces
  • 1 1/4cups chopped green onions
  • 1/4cup chopped fresh cilantro1cup sour cream
  • 3tablespoons fresh lime juice
  • 1 3/4teaspoons ground cuminfresh cilantro sprigs


    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 1/2-inch pieces. Transfer to 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 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.

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