Poblano Potato Salad

Do you enjoy a tasty chilled potato salad, especially in this summer heat? I do, with Lay's Potato Chips to scoop it up, I'm good to go. So when I came across this recipe from Mexican Made Easy, I knew this side dish would be on my kitchen table soon. With the fresh summer flavors of new potatoes, pablano peppers, roasted corn, and cilantro. This side dish is perfect with your barbecue, hot dogs, hamburgers or anything you choose, on this Fourth of July weekend. Totally simple and really good.

I would like to wish everyone a fun filled Independence Day with good food, friends and fireworks.

This potato salad is full of goodness

Poblano Potato Salad

2 pounds new potatoes, cut into 1/2 to 1-inch pieces

2 ears fresh corn, husks and silks removed

2 poblano chiles, charred, peeled, stemmed, seeded, and chopped

1/4 cup chopped scallions, to taste (white and pale green parts only)

1/2 cup sour cream

1/4 cup mayonnaise

Cilantro, chopped, to taste

Pinch of cayenne pepper, to taste

Salt and freshly ground black pepper, to taste

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 cool slightly.

Meanwhile, preheat a grill or grill pan to medium-high heat. Add the corn to the grill and cook, turning occasionally, until evenly browned on all sides, about 10 minutes.

Put the potatoes in a large serving bowl. Using a sharp knife, carefully cut the kernels off the cobs and add them to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise, and cilantro, and fold together. Season the potato salad, to taste, with salt and pepper and serve.

To char the chiles (or any fresh chile): 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. Once peeled, the chiles may be chopped, sliced or stuffed.

Enjoy!
adapted from Mexican Made Easy