Potato Salad with Chilies and Corn Recipe

Potato Salad with Chilies and Corn Recipe

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.