Warm Poblano Potato Salad


Tools: Pot, Knife, Cutting Board, Mixing Bowl

Makes: 6 servings


2 poblano chilies, charred, peeled, seeded, and chopped

2 pounds baby red or Yukon gold potatoes

¼ cup chopped fresh cilantro leaves

4 garlic cloves, finely chopped

½ onion, sliced thinly

1 tablespoon toasted sesame seeds

1 tablespoon smoked paprika

½ teaspoon sesame oil

1 tablespoon olive oil

½ teaspoon salt


1.) Bring a large pot of salted water to a rolling boil over medium–high heat.

2.) Drop in the potatoes and cook for 20 minutes or until tender. Once potatoes are cool enough to handle, cut each potato in half; for larger potatoes, cut into fourths.

3.) In a large heated skillet, add sesame oil and olive oil to the pan, stir in the onions and garlic and cook for 5 minutes. 

4.) Add the potatoes and smoked paprika and gently toss all the ingredients together. Cook for an additional 30 seconds, them remove the pan from heat.

5.) Place the potatoes in a large bowl and toss in the fresh cilantro, charred chopped poblano pepper, salt and sesame seeds.

6.) Serve warm or place into the refrigerator overnight to serve chilled.

Hi, I'm Ashley, a heater–hugging Wisconsin resident. I am a mother to twin girls. I am married to a Turk and let's not forget that I' m the Family Law Enforcer, Doll Doctor, and yeah… I like to joke around a lot… It's nice to meet you :)

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