Roasted poblano potato salad

Delight in the smoky flavor of roasted poblano peppers combined with tender potatoes in this zesty potato salad. Perfect for a flavorful side dish.

Ingredients:

• 910g Yukon Gold or Red Potatoes, cooked and chopped
• 2 Poblanos, charred, peeled and seeded
• 1/4 to 1/2 cups Fresh Cilantro, stemmed and chopped
• 3/4 cup Crema Mexicana, Creme Fraiche or Sour Cream
• 3 tablespoons Fresh Lime Juice
• Salt
• Fresh Ground Black Pepper
• 1 teaspoon Toasted Cumin Seed, ground
• 1 Onion, diced (or 1 cup chopped green onions)

Instructions:

1. Place the potatoes in a large pot and pour in enough salted water to submerge them. Heat over medium flame until reaching a boil and cook until they are easily pierced with a knife, approximately 20 to 30 minutes. Strain the potatoes and refrigerate overnight to cool.
2. Char the peppers over an open flame or under the broiler until darkened on all sides. Place them in a plastic bag and allow them to rest for 10 minutes to steam, facilitating the peeling process. Peel, remove the stems, and deseed the peppers. Set aside.
3. Toast cumin seeds in a dry pan, frequently stirring until aromatic, then crush into a fine powder.
4. Mix together cream, onion, spices, lime juice, and cilantro until thoroughly blended. Gently incorporate into the potatoes and season with salt and pepper to your liking
5. Please note that additional fresh corn can be included in this salad for an extra flavorful touch.

Summary:

• Calories: 1148 kcal
• Fat: 34 g
• Protein: 27 g
• Carbs: 194 g
• Potassium: 4731 mg
• Magnesium: 280 mg