Poblano Potato Salad
Jalapeno brine gives this potato salad plenty of kick.
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Poblano Potato Salad
Directions
- Preheat oven to 450 degrees 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.
- Cook potatoes in lightly salted boiling water 12 to 15 minutes or until tender. Drain.
- For dressing, in serving bowl whisk together jalapeno brine, canola oil, salt, and black pepper. Add potatoes, peppers, and parsley; toss to coat. Season to taste. Sprinkle with pepitas, if desired.
From the Test Kitchen
*Chile tip
Chile peppers contain oils that can irritate your skin and eyes. Wear rubber gloves when working with them.
Nutrition Facts (Poblano Potato Salad)
- Per serving:
- 158 kcal ,
- 7 g fat
- (1 g sat. fat ,
- 2 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 0 mg chol. ,
- 186 mg sodium ,
- 21 g carb. ,
- 3 g fiber ,
- 1 g sugar ,
- 3 g pro.