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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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POBLANO POTATO SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gonzalez Estate in Mesquite, Texas in 1987. Ingredients:
4 medium poblano chilies |
3 pounds potato salad |
11 ounces corn with red and green peppers drained |
2-1/4 ounce can sliced ripe olives drained |
3 tablespoons finely chopped fresh cilantro |
Directions:
1. Char chilies over gas flame or in broiler until blackened on all sides.
2. Enclose in paper bag and let stand 10 minutes.
3. Peel and seed chilies then cut into 1/2 pieces and place in large bowl.
4. Add potato salad, corn and olives then stir to combine well and serve garnished with cilantro.
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