Potato salad with corn and peppers
Votes: 3
Time: 25 min.
Complexity: easily
Servings: 6 – 8
Complexity: easily
Servings: 6 – 8
Potato salad with corn and peppers - a detailed recipe.
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Recipe:
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.
Recipes with similar ingredients: potato, corn, ancho pepper, jalapeno pepper, mayonnaise, sour milk, parsley
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