Skip to main content
Epicurious

Poblano Potato Salad

3.8

(14)

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

Recipe information

  • Yield

    Serves 4 to 6

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.)

    Step 4

    Mound potato salad on platter. Garnish with cilantro sprigs and serve.

TagsPotato SaladSaladPoblano ChileChileVegetableRed Skin PotatoPotatoRoot VegetableTomatilloSideDinnerGluten FreeNut FreeVegetarianBon Appétit
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Soy-Glazed Salmon Bowls
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
Grasshopper Brownies
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Minty Chicken Meatballs
Who says ground chicken is boring? Two whole bunches of mint and some aromatics give these chicken meatballs their bracingly herby flavor.