Potato Salad with Chilies and Corn Recipe

Name: Potato Salad with Chilies and Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 jalapeno 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

Servings: persons

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 jalapeno 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

1
Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides.
2
Enclose in plastic bag; let stand 10 minutes.
3
Peel and seed chilies and bell pepper; cut into 1/4-inch pieces.
4
Transfer to large bowl.
5
Cook corn in medium saucepan of boiling salted water until crisp-tender, about 5 minutes.
6
Drain.
7
Mix corn, tomatoes, green onions, cilantro and jalapeno into chili-bell pepper mixture.
8
Cook potatoes in large pot of boiling salted water for 5 minutes.
9
Add garlic and continue boiling until potatoes are just tender, about 3 minutes longer.
10
Drain.
11
Rinse potatoes and garlic under cold water to cool.
12
Drain.
13
Mince garlic.
14
Mix potatoes and garlic into chili-bell pepper mixture.
15
Whisk lime juice and olive oil in small bowl to blend.
16
Add to potato mixture; toss to coat.
17
Season to taste with salt and pepper.
18
(Can be made 1 day ahead.
19
Cover and refrigerate.)
20
Arrange watercress around edge of platter; mound potato salad in center.
21
*Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 medium poblano chilies*, 1 yellow bell pepper, 1 1/2 cups fresh or frozen corn kernels, 2 cups diced seeded tomatoes, and more.

Yes, Potato Salad with Chilies and Corn falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato Salad with Chilies and Corn

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