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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Amjadali Darban kalhoro
[email protected]I wouldn't recommend this recipe.
liltoxic pro
[email protected]This salad was just okay. I wasn't a big fan of the dressing.
Muhammed Bah
[email protected]I found this recipe to be a bit bland. I added some extra seasonings to taste, and it turned out much better.
sk sraboni
[email protected]I followed the recipe exactly, but my salad turned out too spicy. Next time, I'll use milder poblanos.
RimshAtanveer Tanveer
[email protected]This is a great recipe! The salad is easy to make and it's always a hit at parties.
Barbar Ali
[email protected]I love this salad! It's so flavorful and refreshing. I've made it several times now, and it's always a hit.
Shawn Crew
[email protected]This salad is delicious! The poblanos add a lovely smokiness, and the dressing is perfectly creamy and tangy. I will definitely be making this again.
Elango Kavitha
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of poblanos, but I'm so glad I did! The poblanos are roasted first, which mellows out their flavor and makes them much more palatable.
Toni Smith
[email protected]This salad is so easy to make, and it's a great way to use up leftover potatoes. I love the addition of the poblanos and corn, which give it a nice Southwestern flair.
RS MEDIA PABNA
[email protected]I've made this salad a few times now, and it's always a crowd-pleaser. The roasted poblanos add a delicious smoky flavor, and the dressing is the perfect balance of tangy and creamy.
Somto Obi
[email protected]This poblano potato salad was a hit at my last potluck! The combination of flavors was perfect, and the salad was both creamy and refreshing.