Poblano Potato Salad
Elevate your potato salad game with this irresistible Poblano Potato Salad, a zesty twist on the classic favorite! Featuring tender Yukon gold potatoes, smoky roasted poblano peppers, and a creamy, tangy dressing infused with lime juice, garlic, and a hint of smoked paprika, this recipe is a flavor-packed side dish perfect for backyard barbecues, casual gatherings, or meal prepping. The fresh cilantro and red onion add a vibrant touch, while the roasted poblanos bring mild heat and depth, making this dish a standout. Quick to prep and easy to customize, this salad tastes even better after chilling, allowing the bold flavors to meld beautifully. Serve it cold or at room temperature for a crowd-pleasing addition to any feast!
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Recipe Information
Ingredients
- 2 lbs Yukon gold potatoes
- 2 Poblano peppers
- 0.5 Red onion
- 0.25 cup Fresh cilantro
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Smoked paprika
Instructions
Wash and peel (if desired) the Yukon gold potatoes. Cut them into bite-sized chunks.
Place the potato chunks into a large pot of salted water. Bring to a boil and cook for 12-15 minutes or until the potatoes are fork-tender. Drain and set aside to cool.
While the potatoes are cooking, roast the poblano peppers. Place them directly over a gas flame or under a broiler, turning occasionally, until the skins are charred and blistered (about 5-7 minutes).
Transfer the charred poblano peppers to a bowl and cover with plastic wrap or a kitchen towel. Let them steam for 10 minutes, then peel off the skins, remove the seeds, and dice the peppers into small pieces.
Finely dice the red onion and chop the fresh cilantro. Set these aside.
In a small mixing bowl, combine the mayonnaise, sour cream, lime juice, salt, ground black pepper, garlic powder, and smoked paprika. Stir until smooth and well combined.
In a large mixing bowl, combine the cooled potatoes, diced poblano peppers, red onion, and cilantro.
Pour the dressing over the potato mixture and gently toss until everything is evenly coated.
Taste and adjust seasoning with additional salt or lime juice, if necessary.
Cover the potato salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Serve the Poblano Potato Salad chilled or at room temperature, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.5 g | 128% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 2769 mg | 120% | |
| Total Carbohydrate | 214.1 g | 78% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 23.0 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 4596 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
