Potato Salad with Chilies and Corn |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Tomatoes and bell pepper also give color and flavor to this impressive side dish. 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 |
Directions:
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.
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.
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.
4. *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
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