Subject: Watch The War Potato Salad
From: penmart01[at]aol.como (Sheldon)
Date: 21 Mar 2003 12:54:23 GMT
POBLANO POTATO SALAD
Potato salad with a southwestern kick—the perfect partner for grilled flank
steak, chicken or red snapper seasoned with cumin.
3 medium poblano chilies (about 9 ounces total)
2 pounds small red-skinned potatoes, unpeeled, each cut into 6 wedges
6 medium tomatillos (about 7 ounces), husked, cut into1/2-inch pieces
1 1/4 cups chopped green onions
1/4 cup chopped fresh cilantro
1 cup sour cream
3 tablespoons fresh lime juice
1 3/4 teaspoons ground cumin
Fresh cilantro sprigs
Char chilies over gas flame or in broiler until blackened on all sides. Enclose
in paper bag; let stand 10 minutes. Peel and seed chilies. Cut chilies into
1/2-inch pieces. Transfer to large bowl.
Place potatoes on steamer rack set over boiling water in pot. Cover and steam
until potatoes are just tender, about 10 minutes. Cool. Transfer to bowl with
chilies. Mix in tomatillos, green onions and chopped cilantro.
Whisk sour cream, lime juice and cumin in small bowl to blend. Add to potato
mixture and toss to coat. Season generously with salt and pepper. (Can be
prepared 6 hours ahead. Cover and refrigerate. Let stand at room temperature 30
minutes before serving.)
Mound potato salad on platter. Garnish with cilantro sprigs and serve.
From: Jane A Nelson
Date: Fri, 21 Mar 2003 14:52:25 -0800
Thank you Sheldon! Got to try it.
From: rosescripter[at]yahoo.com (Tony Lew)
Date: 21 Mar 2003 19:40:22 -0800
Variation: Shock and Awe Potato salad.
Substitute habanero peppers for the poblanos.
From: Mr. Wizard
Date: Sat, 22 Mar 2003 17:50:40 -0600
Tony Lew wrote:
> Variation: Shock and Awe Potato salad.
> Substitute habanero peppers for the poblanos.
Great quip. Very funny.
Date: Sat, 22 Mar 2003 17:39:08 GMT
Jane A Nelson wrote:
> Thank you Sheldon! Got to try it.
What are you thanking him for? Thank the website he cut and pasted it from.