Poblano Potato Salad

1. 1

   Char the poblanos over a gas flame or in a broiler until blackened on all sides. Enclose in a paper bag until cool, then peel and seed. Cut chiles up into 1/2 inch pieces and place in a large bowl.

2. 2

   Cut potatoes into eating size wedges and steam until tender. Cool. Place into bowl with the poblanos.

3. 3

   Cut the husked tomatilloes into 1/2 inch cubes and add, along with the green onion and chopped cilantro to the potatoes.

4. 4

   Whisk together the sour cream, lime juice and cumin, pour over the potato mixture and gently toss to coat. Taste and add salt and pepper as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.