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
POTATO AND POBLANO GRATIN
Provided by Marcela Valladolid
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Spray a glass 9 1/2-inch, deep dish pie dish with nonstick cooking spray. Set aside.
- In a medium bowl, combine the poblano strips and corn.
- In a small bowl, mix together the half-and-half and crema.
- Arrange 1/2 of the potato rounds, overlapping slightly, in the prepared pie dish. Sprinkle 1/2 of the poblano-corn mixture on top, season with the salt and pepper, and top with 1/3 of the cheese. Repeat the layers, ending with the cheese. Pour the cream mixture over the potatoes. Place the pie dish on a baking sheet. Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is golden brown, about 30 minutes longer.
- Let stand 10 minutes before serving.
- Cook's Note: For easy peeling, enclose the charred poblanos tightly in a plastic bag.
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.
SWEET POTATO AND POBLANO SALAD WITH HONEY AND ROSEMARY
Provided by Fred Thompson
Categories Salad Side Fourth of July High Fiber Low Sodium Backyard BBQ Dinner Lunch Rosemary Sweet Potato/Yam Family Reunion Grill Grill/Barbecue Healthy Low Cholesterol Honey Potluck Boil Bon Appétit Vegetarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Whisk first 6 ingredients in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.
- Cook sweet potatoes in large saucepan of boiling salted water until just barely tender, about 6 minutes. Drain; run under cold water to cool. Cover and chill at least 1 hour and up to 1 day.
- Preheat barbecue (high heat). Brush potato wedges with canola oil. Sprinkle with salt and pepper. Grill potatoes until grill marks appear, about 2 minutes per side. Transfer potatoes to work surface. Cut crosswise into 1-inch pieces. Place potatoes, poblanos, green onions, and parsley in large bowl. Drizzle dressing over; toss to coat. Season to taste with salt and pepper. Serve warm or at room temperature. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
- Often called pasillas; available at some supermarkets and at specialty foods stores and Latin markets.
GRILLED SOUTHWESTERN POTATO SALAD
This salad is great with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with oil., Grill poblanos, covered, over high heat 8-10 minutes or until skins are blistered and blackened on all sides, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Grill corn and potatoes, covered, over medium heat 12-15 minutes or until tender and lightly browned, turning occasionally. Cool slightly., Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and place in a large bowl. Cut corn from cobs and cut potatoes into 3/4-in. pieces; add to peppers., In a small bowl, whisk buttermilk, sour cream and lime juice until blended; stir in jalapeno, cilantro and seasonings. Add to potato mixture, stirring in as much dressing as desired to coat. Serve with lime wedges. Refrigerate leftovers.
Nutrition Facts : Calories 229 calories, Fat 11g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 301mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein.
POBLANO POTATO SALAD
Mozzarella cheese and poblano peppers bring a new twist to this creamy potato salad.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield Makes 12 servings, about 1/2 cup each.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
More about "poblano potato salad food"
POBLANO POTATO SALAD - BETTER HOMES & GARDENS
From bhg.com
3.3/5 (4)Total Time 55 minsServings 8Calories 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.
28 BEST POTATO SALAD RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
POTATO AND POBLANO RAJAS SALAD - PATI JINICH
From patijinich.com
ROASTED POBLANO AND SWEET POTATO SALAD - BUDGET BYTES
From budgetbytes.com
POBLANO POTATO SALAD RECIPE | MARCELA VALLADOLID
From cookingchanneltv.com
ROASTED SWEET POTATO AND POBLANO SALAD - EATING …
From eating-made-easy.com
POBLANO CHORIZO POTATO SALAD | HOMESICK TEXAN
From homesicktexan.com
SOUTHWEST POTATO SALAD - SIMPLY SCRATCH
From simplyscratch.com
POTATO SALAD RECIPE WITH CORN AND POBLANOS - TASTE AND TELL
From tasteandtellblog.com
POBLANO POTATO SALAD RECIPE | YUMMLY
From yummly.com
CLASSIC POTATO SALAD RECIPE - SERIOUS EATS
From seriouseats.com
POBLANO POTATO SALAD RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
EASY WARM POTATO SALAD IN A POBLANO CREAM SAUCE
From seasonedtotasteblog.com
OUR BEST POTATO SALAD RECIPES - FOOD & WINE
From foodandwine.com
BEST POTATO SALAD RECIPES FROM CELEBRITY CHEFS - INSIDER
From insider.com
20 YELLOWSTONE INSPIRED RECIPES - BEST COWBOY RECIPES
From thepioneerwoman.com
ROASTED POTATO AND POBLANO SALAD – MARISOL COOKS
From marisolcooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love