Poblano Potato Salad

This is my FAVORITE potato salad EVA!!! I've made it several times for guests and inevitably, they always rave about it and ask "what's in this"?

I know I've shared the makings of ir or a photo on my Facebook and Instagram pages, but I just can't believe I've never shared the recipe here.

This is actually Chef Marcela's recipe, and I believe it was in her Mexican Made Easy cookbook. If you like the taste of roasted poblano peppers, you are going to fall in love with this salad.

INGREDIENTS:

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 (see Cook's Note)
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

DIRECTIONS:

Put 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 (or fork), 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.

Char the poblano chiles. Put them over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Alternatively, rather than placing them in a plastic bag, you can run them under cold water and the peel will slide off. Peel, stem and seed the chiles. Once peeled, chop them up. 

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.

I've served it shortly after cooking, still somewhat warm and also had chilled left overs. Either way, it's delicious! Do be warned, when it's warm, the corn kernels will stick to your teeth. A minor inconvenience to experience this deliciousness!!

And sorry, I have no more pictures as we always devour it before I get a chance to shoot a decent one of the finished product. Maybe next time ;-)....maybe!