I’ve discovered a potato salad that I absolutely love. It comes from Rick Bayless and combines new red potatoes with roasted poblano’s and a homemade mayonnaise that is out of this world. The flavors of the southwest really stand out in this potato salad. This would be a perfect side dish for your Memorial Day weekend and pair up perfectly with any grilled burger or brat. I can tell you it was fantastic alongside our Raspberry Chipotle Steak Salad.
I roasted the garlic and poblano peppers under the broiler at 500 degrees. The garlic will be roasted and soft after 10 minutes. Rotate the poblano’s often so that they blister on all sides about 20 minutes.
It’s ooh soo good when it’s freshly made and warm. But I could eat it anytime!
Roasted Poblano Potato Salad (adapted by Rick Bayless)
1 1/2 pounds small Red Potatoes
Salt and Pepper
2 Poblano Chiles, roasted, peeled and seeded
4 Garlic Cloves, roasted
4 Green Onions, thinly sliced, green part only
1/4 cup Fresh Cilantro, roughly chopped
1 Egg Yolk
1/2 – 2/3 Cup Olive Oil
1/4 Cup Rice Vinegar
1/2 teaspoon Salt
4 slices cooked Bacon pieces
Roast the poblano and garlic under a broiler at 500 degrees. After 10 minutes remove the garlic and place in a plastic bag. Rotate the poblano’s often until charred on all sides about 20 minutes. Set aside in a plastic bag to steam. To remove outer peel, place under running water to easily peel away. Remove outer skin from garlic.
Drizzle olive oil, salt and pepper potatoes and place on a baking sheet lined with aluminum foil and bake at 375 degrees. Turn after 15 minutes and return to oven for an additional 15 minutes. Potatoes are done when fork tender. Remove to cool.
To make the mayonaise, place one chopped poblano pepper along with the roasted garlic, egg yolk, rice vinegar and salt in a blender. Blend until smooth. While the blender is running, stream olive oil until you have a smooth mayonnaise.
If needed, cut potatoes into bite size pieces. Blend together remaining chopped poblano, cilantro and green onion in a medium size bowl. Add 1/2 cup of the poblano mayonnaise. Gently toss the potatoes in with the salad dressing. Top with bacon pieces. Salt to taste.
Cover and refrigerate if not using immediately.