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Baby new potato salad with roasted poblanos: Ensalada de papas con poblanos: by Karen Hursh Graber © 2016

    The tiny new potatoes that are part of the spring landscape in the Cholula market are firm and perfect for salads. My favorite vegetable stand has some the size of marbles. It is unnecessary to peel new potatoes. Just a scrub will do.


  • 2 pounds baby new potatoes
  • 1 medium clove garlic, crushed
  • 6 tablespoons olive oil
  • 1 ½ tablespoons freshly squeezed lime juice
  • 2 large poblano chiles, roasted, seeded and peeled
  • 3 Roma or plum tomatoes, seeded and chopped
  • 1 bunch spring onions or scallions, chopped, white and pale green parts only
  • ½ bunch cilantro, stems removed, chopped
  • Salt and pepper to taste

    Place the potatoes in a large pot and cover with cold water. Bring to a boil, cover and lower heat. Cook until potatoes are just fork tender. Do not let them get mushy. Drain and cool in a large bowl.

    When cool enough to handle, but still warm, cut the potatoes in half or quarters, depending upon the size.

    Place crushed garlic, olive oil, lime juice, and salt and pepper to taste in a jar with a lid. Shake until emulsified. Pour the dressing over the potatoes. Toss and allow the potatoes to absorb the dressing.

    Add the poblanos, tomatoes, scallions and cilantro to the potatoes and toss gently. Add more salt and pepper to taste if desired.

Makes 8 servings.


Source article.

Published or Updated on: June 17, 2016 by Karen Hursh Graber © 2016
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Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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