I love potato salad. The eggs, the pickles, a little celery, the parsley on top, …
And what if you took all of that away? All of those classical components? Now what?
From Fresh Mexico comes this potato salad adding the sweetness of corn and the fire of roasted poblano chiles.
Suzen’s verdict? “This is now my standard potato salad.” She loves it. I watched her take a second helping, then a third.
“This is really good,” her cousin Karen said. Karen had joined us for dinner and she too was scooping away at the yellow bowl holding salad.
I sighed a little. I had hopes of lots and lots of leftover. Not this time. I was able to save only one cup for that important activity: what does it tasked like on the second day.
I found this to be two different salads. On day one, it’s a little mild. On day two, after those poblanos have been sitting around for 24+ hours, oh, Lord, there is fire aplenty here.
This salad is delicious and a wonderfully different take on a classic dish. This combination of flavors is a cure for any “oh, it’s just potato salad” boredom.
I think of this recipe as a template. There is room here to do many things:
- Increase the poblanos to spur your beer intake
- Put those pickles back in for a contrasting sour flavor
- Add a splash of vinegar, again to provide contrast
- Increase the sour cream and mayonnaise for a goopier salad
You can play with this salad all summer long. It is sure to become a standard for your table.
Grilled Corn and Poblano Potato Salad
Yield: serves 6-8
- 2 pounds medium red-skinned potatoes
- 3 ears fresh corn, husks removed
- 2 poblano chiles, charred, peeled, stemmed, seeded, and chopped
- 1 cup chopped scallions (white and pale green parts only0
- ½ cup sour cream
- ¼ cup mayonnaise
- ¼ cup chopped fresh cilantro
- Salt and freshly ground black better
Put the potatoes in a large pot and add salted water to cover. Bring to a boil and cook for 30 minutes, or until tender when pierced with a knife. Drain the potatoes and let them cool slightly.
Meanwhile, prepare a grill or rill pan to medium-high heat. Add the corn and grill, turning the ears, until evenly browned on all sides, about 10 minutes
Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the kernels off the corncobs and add the kernels to the bowl. Add the poblano chilies, scallions, sour cream, mayonnaise, and cilantro, and fold together.
Season to taste with salt and pepper.
This salad can be made 1 day ahead and refrigerated. Let it stand at room temperature for 30 minutes before serving.
Source: Fresh Mexico by Marcela Valladolid
Here’s an elegant way to serve potatoes and tomatoes in a tart with with a crust that adds the flavor overtones of Parmesan and chili. “Tart” is, for me, a special word. It always seems to denote something special, something personal, something with a twist that will make me smile. This tart is exactly that lovely treat. There is a dash of richness from the creme fraiche, overtones from sea salt, and a chile hit.
This tart consists of a tomato base topped with potato slices. You can artfully arrange those slices in different patterns and perhaps top with some additional chili flakes or herbs.
This tart takes a bit of effort, but you’ll truly appreciate the results. It can be a side dish, but has the substance of a main course. Try this on a Sunday afternoon. Let the ballgames play out on television while you focus on something sure to be a success. [This blog was written by a New York Giants fan after three consecutive losses. I need, and deserve, serious comfort food.]
Chile Potato Tart
Yield: Makes 6 servings
- 1 ½ pounds ripe red plum tomatoes halved lengthwise and seeded [or cherry tomatoes]
- 3 tablespoons extra-virgin olive oil
- 4 whole garlic cloves, unpeeled
- 1 large red chile
- 1 ½ teaspoons sea salt flakes
- 1 tablespoons sugar
- 1 pound waxy potatoes boiled in their skins for 15 minutes then peeled and thinly sliced
- 1 ¼ cups crème fraiche lightly whipped and seasoned with salt and pepper
- Salt and freshly ground black pepper
- 1 ⅓ cups all-purposes flour
- Pinch of salt
- 7 tablespoons unsalted butter, diced,
- ¼ cup finely grated Parmesan cheese
- 1 red chile, seeded and very finely chopped (optional)
Preheat oven to 350° F.
To roast the tomatoes, lightly brush a baking tray with some of the olive oil and arrange the tomatoes cut side up. Add the garlic and whole chile and sprinkle with the remaining olive oil. Sprinkle the salt and sugar evenly over the tomatoes and bake in the preheated oven.
Remove the garlic after 10-15 minutes when soft, and squeeze the flesh into a bowl. Remove the chile after 15-20 minutes when the skin is blistered and slightly charred. Leave the tomatoes for 45-50 minutes until very soft and slightly charred. Cool the chile a little, then peel, seed, chop finely, and add to the garlic. Scoop the tomato flesh into the bowl, discarding skins [with cherry tomatoes, simply mash the skins]. Mash the flesh. Season to taste.
Sift the flour and salt into a bowl. Rub the butter until the mixture resembles fine crumbs. Stir in the Parmesan and chile, if using. Add enough cold water to make firm dough.
Roll out on a lightly floured surface and use to line a greased, 10-inch fluted art pan. Lightly prick the base with a fork. Chill for 30 minutes, then line with foil and baking beans. Heat a baking tray on the middle shelf of a preheated oven at. 400°. Put the tart shell on the tray, bake for 10-15 minutes, then remove from the oven and remove the foil and beans. Increase the oven heat to 450°.
Spread the tomato mixture evenly over the tart base, then over with concentric circles of potato slices. Pour the crème fraiche over the potato. Bake for 8 to 10 minutes until the top is golden.
Potatoes: From Mash To Fries by Annie Nichols