| Go back |
Potato salad with corn and pepperstopcook.tomathouse.comPreparation:Roast 2 ancho poblano peppers over a gas burner over medium heat; place in a bowl, cover, and let cool. Toast 4 ears of corn over the burner; let cool. Peel the peppers, discard the seeds, and chop the flesh. Remove the kernels from the ears of corn.Boil 1 kg of quartered small potatoes in salted boiling water for 12 minutes; drain and let cool. In a large bowl, combine 1/2 cup each mayonnaise, sour milk, and chopped parsley, along with 2 tablespoons chopped pickled jalapeño peppers and 2 tablespoons brine; season with salt. Add the vegetables and toss. Let the salad sit in the refrigerator for 2 hours. Selection Potato salads. Ingredients: |