Corn-poblano potato salad

Delight your taste buds with this exquisite corn-poblano potato salad, bursting with flavorful ingredients and a perfect balance of textures.

Ingredients:

• 910g small red potatoes, quartered
• Kosher salt 
• 2 poblano chile peppers
• 4 ears of corn, husked
• 1/2 cup mayonnaise
• 1/2 cup buttermilk
• 1/2 cup chopped fresh parsley
• 2 tablespoons chopped pickled jalapeños, plus 2 tablespoons brine

Instructions:

1. Place the potatoes in a large pot and cover them with water; add salt for seasoning. Bring the water to a boil, then lower the heat and let the potatoes simmer until they are soft, approximately for 12 minutes. Drain the water and allow the potatoes to cool down.
2. While waiting, blacken the poblano peppers directly over a medium heat gas burner or grill; after that, put them in a bowl, cover it, and let them cool down. Blacken the corn over the burner or on the grill and then let it cool. Remove the skin and seeds from the poblanos. Separate the corn kernels from the cobs.
3. In a large bowl, mix together the mayonnaise, buttermilk, parsley, pickled jalapeños, and the brine; add salt for seasoning. Combine the potatoes, poblanos, and corn; mix everything together.

Summary:

• Calories: 2026 kcal
• Fat: 96 g
• Protein: 40 g
• Carbs: 279 g
• Potassium: 6295 mg
• Magnesium: 412 mg