We couldn’t be more excited for this holiday weekend and, to celebrate, we’re sharing the perfect twist on a classic potato salad! Seriously, you’re going to love the #DeLaLuz touch we’ve added! Poblanos are ideal for this kind of dish – they are not too spicy, but yet they bring out all of the wonderful flavors. This potato salad is not only super easy to make but, by making it in advance, you can also leave all worry behind! Bring this to any gatherings you’re planning to head to this weekend; we guarantee it’ll be a huge success! And, as always, don’t forget to share your photos with us by tagging #DeLaLuz!
Poblano Potato Salad
- 2 pounds baby red or new potatoes, cut into 1/2 to 1-inch pieces
- 3 ears fresh corn, husks and silks removed
- 2 poblano chiles, charred, peeled, stemmed, seeded, and chopped
- 1 cup chopped scallions (white and pale green parts only)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup chopped fresh cilantro leaves
- Salt and freshly ground black pepper
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, andcilantro, and fold together. Season the potato salad, to taste, with salt and pepper and serve.