Poblano Potato Salad

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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3 medium poblano chiles
2 pounds small red-skinned potatoes, unpeeled, each cut into 6 wedges
6 medium tomatillos, husked, and cut into 1/2″ pieces
1-1/4 cups chopped green onions
1/4 cup chopped fresh cilantro
1 cup sour cream
3 Tbsp. fresh lime juice
1-3/4 tsp. ground cumin
fresh cilantro sprigs


Roast the chiles, then peel and remove the seeds. Cut the chiles into 1/2″ pieces and transfer to a large bowl.

Place the potatoes on a steamer rack set over boiling water in a pot. Cover and steam until the potatoes are just tender, about 10 minutes. Cool and transfer the potatoes to the bowl with the chiles. Mix in the tomatillos, green onions and chopped cilantro.

Whisk the sour cream, lime juice and cumin in a small bowl to blend. Add to the potato mixture and toss to coat. Season generously with salt and pepper. (Can be prepared 6 hours ahead of time. Cover & refrigerate. Let stand at room temperature 30 minutes before serving.)

Mound the potato salad on platter and garnish with cilantro sprigs.

Yields 4-6 servings.