Poblano Potato Salad Recipes
GRILLED CORN AND POBLANO POTATO SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
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.)
POBLANO POTATO SALAD
This recipe originated in an old Bon Appetit from the late 80's. It has a nice southwestern kick to it. Very easy to make, but of course tastes best when chilled for a couple of hours.
Provided by Chef Edlear
Categories Potato
Time 22m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 254.9, Fat 8.9, SaturatedFat 5.1, Cholesterol 16.9, Sodium 38.8, Carbohydrate 39.8, Fiber 5, Sugar 6, Protein 6.4
POBLANO POTATO SALAD
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.
GRILLED CORN AND POBLANO POTATO SALAD
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.)
POBLANO POTATO SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
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.
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- Char the peppers over a gas burner or a grill. When the skin is blackened, place the peppers in a bowl and cover tightly with plastic wrap. Let sit until cool. The skin should slide off or rub off easily. Remove skin and seeds and chop the peppers.
- Quarter the potatoes and place in a large pot. Cover with water, then place over high heat and bring to a boil. Cook until tender, about 12 minutes. Drain and let cool.
- Combine the avocado, buttermilk, cilantro, and garlic in a food processor or blender. Process until smooth. Add the lime juice, then season to taste with salt.
POTATO AND POBLANO RAJAS SALAD - PATI JINICH
From patijinich.com
5/5 (6)Servings 6Cuisine MexicanCategory Side Dish
- Bring a large pot of salted water to a rolling boil over medium-high heat. Drop in the red potatoes and cook for about 20 minutes, until they are cooked through and the tip of a knife goes in without much resistance, but the potatoes are not falling apart. When ready, drain into a colander. Once the potatoes are cool enough to handle, cut into halves.
- In a large deep skillet or casserole, heat the olive oil over medium heat. Once it is hot, add the sesame oil. Stir in the red onion and cook for about 12 minutes, stirring once in a while, until they have completely softened and edges have begun to slightly brown. Incorporate the poblano chile rajas (strips), stir, cook for a minute or two.
- Add the tarragon, allspice and sesame seeds and cook for a couple minutes. Pour in the white wine vinegar and rice vinegar, stir, cook for another minute and turn off the heat.
- Place the potatoes in a large bowl, pour the onion, rajas, oil and vinegar mixture on top, and gently toss. Serve warm, at room temperature (how I like them the best) or cold.
ROASTED POBLANO AND SWEET POTATO SALAD - BUDGET BYTES
From budgetbytes.com
5/5 (3)Total Time 50 minsServings 8Calories 301 per serving
- Preheat your oven to 400 degrees on the broiler setting. Line a baking sheet with foil and spray your poblanos with non-stick spray. Place the baking sheet with the peppers about 4 inches below the broiler coils(this is the second rack level on my oven). Roast the peppers under the broiler for 15 minutes on one side, flip them over then broil for another 5 minutes on the other side. You want the skin on the peppers to be all blistered and blackened. This will give them a nice smokey flavor. Don’t worry, you will be peeling away the charred skin.
- While the peppers are roasting, peel the sweet potatoes and cut them into even chunks about one inch square. Place the chunks in a bowl and toss them together with 3 Tbsp of olive oil, 2 tsp of cumin, 1/2 tsp of salt and about half a bunch of chopped cilantro leaves. Mix it all up until the sweet potato chunks are well coated. The peppers should be done roasting at this point.
- When the peppers come out of the oven, put them into a resealable freezer bag and let them cool. The peppers will steam themselves in the bag as they cool allowing you to easily peel away the skin.
- Turn the oven from broil to bake (still on 400 degrees), pour out the bowl of sweet potato chunks onto the baking sheet that was used for the peppers, and roast the sweet potatoes for 30 minutes. Stir the chunks half way through.
GRILLED CORN, POBLANO AND POTATO SALAD - DELISH …
From delishknowledge.com
Reviews 3Servings 4Cuisine AmericanCategory Side Dish
- Preheat a grill to medium-high (or oven to 450 degrees F). Remove the plastic and packaging from the potatoes. Toss with 1 teaspoon olive oil and contents of the seasoning packet.
- Place uncovered tray on grill or in oven. Cook for 20 minutes on grill (or 30 – 40 minutes) or until tender, stirring occasionally. If using the grill, check around 10-15 minutes. Depending on how hot your grill is, they may cook faster.
- While the potatoes are cooking, prep the potatoes and peppers. Rub poblanos with 1 teaspoon olive oil and place directly on the grill. Cook until charred, flipping as needed.
- Rub the remaining teaspoon of olive oil over the shucked corn cobs. Place directly on the grill and cook, turning as needed, until just blackened and blistered.
POBLANO POTATO SALAD | BETTER HOMES & GARDENS
From bhg.com
3.5/5 (4)Total Time 55 minsServings 7Calories 158 per serving
- Preheat oven to 450°F. Place peppers on a foil-lined baking sheet. Roast 20 minutes or until skins are blistered and charred. Wrap in foil; let stand 20 minutes or until cool enough to handle. Remove skins, stems, and seeds from peppers; coarsely chop.
- For dressing, in serving bowl whisk together jalapeño brine, canola oil, salt, and black pepper. Add potatoes, peppers, and parsley; toss to coat. Season to taste. Sprinkle with pepitas, if desired.
EASY WARM POTATO SALAD IN A POBLANO CREAM SAUCE - …
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- In a large serving bowl combine warm potatoes, crispy bacon, grilled corn, pickled shallots, fresh herbs, and 3 tbsp up to 1/4 cup of the poblano cream sauce.
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- Bring a large pot of salted water to a rolling boil over medium-high heat. Drop in the red potatoes and cook for about 20 minutes, until they are cooked through and the tip of a knife goes in without much resistance, but the potatoes are not falling apart. When ready, drain into a colander. Once the potatoes are cool enough to handle, cut into halves.
- In a large deep skillet or casserole, heat the olive oil over medium heat. Once it is hot, add the sesame oil. Stir in the red onion and cook for about 12 minutes, stirring once in a while, until they have completely softened and edges have begun to slightly brown. Incorporate the poblano chile rajas (strips), stir, cook for a minute or two.
- Add the tarragon, allspice and sesame seeds and cook for a couple minutes. Pour in the white wine vinegar and rice vinegar, stir, cook for another minute and turn off the heat.
- Place the potatoes in a large bowl, pour the onion, rajas, oil and vinegar mixture on top, and gently toss. Serve warm, at room temperature (how I like them the best) or cold.
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- Preheat your oven to 375°. Rinse and gently scrub 3-4 pounds of redskin potatoes. Place the cleaned potatoes onto a rimmed sheet pan and bake for 40-50 minutes or until a knife pierces easily, meeting zero resistance. Allow the potatoes to cool completely before dicing into bite-size pieces.
- Meanwhile, grill the poblano over medium-high heat until the skin is charred and blistered. Place into a bowl and immediately cover with plastic wrap. Keep the charred pepper covered in the bowl for 10-15 minutes before removing the skin, seeds and ribs. Dice the poblano and set it off to the side.
- Add the diced bacon to a cool pan and heat over medium heat. Cook until crispy {stirring occasionally} until crispy. Then with a slotted spoon, remove the bacon to a paper towel-lined plate to drain and cool. Set off to the side.
- Next, slice up three to four green onions {depending on size}, grate up 4 ounces of sharp cheddar and prepare the dressing for the potato salad.
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- Arrange sweet potatoes on a large baking sheet. Toss with olive oil, cumin, paprika, salt, and pepper. Bake for 20 minutes, flipping halfway through.
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