Corn-Poblano Potato Salad

By cmschnettler

Ingredients

• 2 Poblano peppers
• 4 ears of fresh corn
• 2 lbs small red potatoes
• 1/2 cup mayonnaise, buttermilk and chopped parsley
• 2 Tbs. pickled jalapenos plus 2 Tbs. brine
• Salt to taste

Details

Servings 6
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

Char poblano peppers directly over a gas burner on medium heat; place in a bowl, cover and let cool. Char corn over the burner; let cool. Peel, seed and chop the poblanos and cut the corn kernels off the cobs. Cook potatoes in salted boiling water until tender, 12 minutes; drain and let cool. Whisk mayonnaise, buttermilk and chopped parsley and chopped pickled jalapenos plus brine in a large bowl; season with salt. Add the vegetables and toss. Refrigerate 2 hours.