- 2 medium poblano chilies
- 1 yellow bell pepper
- 1 1/2 cups fresh or frozen corn kernels
- 2 cups diced seeded tomatoes
- 3 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1 teaspoon minced seeded jalapeño chili
- 1 1/2 pounds small red-skinned potatoes, cut in half, halves cut into 1/4-inch-thick slices
- 2 garlic cloves
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 bunch watercress, thick stems trimmed
- Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides. Enclose in plastic bag; let stand 10 minutes. Peel and seed chilies and bell pepper; cut into 1/4-inch pieces. Transfer to large bowl. Cook corn in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain. Mix corn, tomatoes, green onions, cilantro and jalapeño into chili-bell pepper mixture.
- Cook potatoes in large pot of boiling salted water for 5 minutes. Add garlic and continue boiling until potatoes are just tender, about 3 minutes longer. Drain. Rinse potatoes and garlic under cold water to cool. Drain. Mince garlic. Mix potatoes and garlic into chili-bell pepper mixture.
- Whisk lime juice and olive oil in small bowl to blend. Add to potato mixture; toss to coat. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Arrange watercress around edge of platter; mound potato salad in center.
- Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.