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Epicurious

Potato Salad with Chilies and Corn

3.8

(11)

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Potato Salad with Chilies and CornDaniel Clark

Tomatoes and bell pepper also give color and flavor to this impressive side dish.

Recipe information

  • Yield

    Makes 6 to 8 servings

Ingredients

2 medium poblano chilies*
1 yellow bell pepper
1 1/2 cups fresh or frozen corn kernels
2 cups diced seeded tomatoes
3 green onions, thinly sliced
1/4 cup chopped fresh cilantro
1 teaspoon minced seeded jalapeño chili
1 1/2 pounds small red-skinned potatoes, cut in half, halves cut into 1/4-inch-thick slices
2 garlic cloves
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 bunch watercress, thick stems trimmed

Preparation

  1. Step 1

    Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides. Enclose in plastic bag; let stand 10 minutes. Peel and seed chilies and bell pepper; cut into 1/4-inch pieces. Transfer to large bowl. Cook corn in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain. Mix corn, tomatoes, green onions, cilantro and jalapeño into chili-bell pepper mixture.

    Step 2

    Cook potatoes in large pot of boiling salted water for 5 minutes. Add garlic and continue boiling until potatoes are just tender, about 3 minutes longer. Drain. Rinse potatoes and garlic under cold water to cool. Drain. Mince garlic. Mix potatoes and garlic into chili-bell pepper mixture.

    Step 3

    Whisk lime juice and olive oil in small bowl to blend. Add to potato mixture; toss to coat. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Arrange watercress around edge of platter; mound potato salad in center.

    Step 4

    *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

TagsPotato SaladSaladRed Skin PotatoPotatoRoot VegetableVegetablePoblano ChileChileTomatoWatercressLeafy GreensSideStarterDinnerNut FreeGluten FreeDairy FreeVegetarianVeganEasyQuickWeeknight MealsMake AheadSimmerLabor DaySummerBon Appétit
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