Roasted Poblano Potato Salad

I am always on the lookout for a good, kicked-up potato salad recipe. I've found a few that call for roasted poblanos, but this one is by far our favorite.


The original recipe came from Dr. BBQ's book, Barbecue All Year Long. I highly recommend you pick up a copy. We have made several recipes from the book and they have all been great.

The poblanos at our local grocery were not so fresh the day we were there, so I substituted Anaheims. I'm not always sure about what I can substitute for what, so I visit FoodSubs to find out. Good thing our grocery store has free WiFi.

Makes: 8-12 servings
Prep time: 10 minutes
Cook time: 30 minutes
Printable Recipe

Ingredients:

• 4 poblano chiles
• 2 pounds red potatoes
• 1/4 cup cider vinegar
• 1 large red onion, chopped
• 1/2 cup cilantro, finely chopped
• 8 large eggs
• 1 1/2 cups mayonnaise

1. Heat your great to high heat. Place the poblanos on the grill and cook until they start to blacken and blister. Turn over until all sides are blackened. Remove from heat and put into a large baggie, close, and let steam in the bag for 10 minutes.

2. Meanwhile, place the eggs in a pot of water. Bring to a boil and let boil for 10 minutes. Remove from heat and rinse with cold water until the eggs have cooled. Remove from shells and quarter the eggs.

3. Remove peppers from the bags and remove the burned parts of the skins. Cut open and remove the seeds and stems. Cut into 1/2" strips.

4. Wash the potatoes and put into a large pot of water and bring to a boil. Continue boiling until the potatoes are knife tender, about 20 minutes. Remove from heat and rinse with cold water. Quarter the potatoes, place in a large bowl, and toss with the vinegar.

5. Into the bowl containing the potatoes add the onion, cilantro, eggs, and chiles. Toss gently.

6. Add the mayo and toss again. Add salt and pepper to taste. Add more mayo if the mixture is too dry.

7. Refrigerate until ready to serve.