Poblano Potato Salad Recipes

Steps:

• Char the poblanos over a gas flame or in a broiler until blackened on all sides. Enclose in a paper bag until cool, then peel and seed. Cut chiles up into 1/2 inch pieces and place in a large bowl.
• Cut potatoes into eating size wedges and steam until tender. Cool. Place into bowl with the poblanos.
• Cut the husked tomatilloes into 1/2 inch cubes and add, along with the green onion and chopped cilantro to the potatoes.
• Whisk together the sour cream, lime juice and cumin, pour over the potato mixture and gently toss to coat. Taste and add salt and pepper as needed.

Steps:

• Put the potatoes in a large pot and cover with salted water. Bring to a boil, lower to a simmer and cook until tender when pierced with a knife, about 30 minutes. Drain the potatoes and let cool slightly.
• Meanwhile, prepare a grill to medium-high heat. Add the corn and grill, turning onto all sides, until evenly browned, about 10 minutes.
• Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the corn kernels off of the cobs and add to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise and cilantro and mix gently to combine. Season with salt and pepper and serve. (The potato salad can be made 1 day ahead and refrigerated. Let stand at room temperature 30 minutes before serving.)

Steps:

• 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.

Steps:

• 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.

Steps:

• Put the potatoes in a large pot and add salted water to cover. Bring to a boil and cook for 30 minutes, or until tender when pierced with a knife. Drain the potatoes and let them cool slightly.
• Meanwhile, prepare a grill or grill pan to medium-high heat. Add the corn and grill, turning the ears, until evenly browned on all sides, 10 minutes.
• Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the kernels off the corncobs and add the kernels 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. (The potato salad can be made 1 day ahead and refrigerated. Let it stand at room temperature for 30 minutes before serving.)

Steps:

• Mix mayo, milk and lemon juice in small bowl; set aside.
• Combine potatoes, chiles and onions in large bowl. Add mayo mixture and half of the cheese; toss to coat. Sprinkle with remaining cheese; cover.
• Refrigerate several hours or overnight.

Steps:

• Roasted Poblanos: Rub the chilies lightly with oil and place them on a stovetop grill or directly over an open flame. Grill over medium-high heat and turn, using metal tongs until the skins are evenly blistered and charred. Remove from the heat, transfer to a bowl, and cover with a plate or a lid; they'll steam as they cool. Loosen and peel the skins from the chilies. Bits of charred skin are ok. You can dip your fingers in water, but don't be tempted to dip the chilies in water or peel them under the running faucet-you'll lose their delicious flavor.
• Salad: Bring a small pot of water to a boil and drop in the onions for 20 seconds. Drain and toss with the vinegar.
• Heat the oil in a large sauté pan. Add the corn, 1/4 teaspoons salt, and sauté over medium heat for about 1 minute. Add the water, lower the heat, and cover the pan. Simmer covered, until the corn is tender, about 5 minutes.
• Transfer to a bowl and toss with the chilies, onions, lime juice, 1/4 teaspoons salt, and a pinch of cayenne. Set aside to cool.
• Just before serving, add the cilantro and season to taste with salt and cayenne.
• Tip: To make this salad even easier, you can prepare the separate elements ahead of time and combine them at the last minute. The poblano chilies keep well for several days in the refrigerator or can be frozen and defrosted just before serving.

Steps:

• Place chopped onion in small dish of very cold water; set aside.
• Peel sweet potatoes; cut into 1-inch cubes. Cook sweet potatoes in boiling water 10 minutes or until easily pierced with fork. Drain.
• In 10- to 12-inch skillet, cook chiles over high heat 3 minutes or until skin begins to blacken. Add sweet potatoes; cook 3 minutes. Remove from heat.
• Stir in arugula, oil and juice from 1 of the limes. Drain onion; stir into salad. Transfer mixture to covered dish; refrigerate 1 hour or until chilled.
• Stir cilantro into salad. Season to taste with salt and juice from second lime.