Easy Warm Potato Salad in a Poblano Cream Sauce

Easy warm potato salad, tossed in a roasted poblano cream sauce with fresh herbs, crispy bacon, pickled shallots and grilled corn. This makes for an ideal side dish for mature taste buds. Serve this with barbecue style foods or a traditional comfort food and watch your guests enjoy the array of creamy and herbed flavored goodness.

Looking for a twist on traditional potato salad? This warm herbed potato salad is the perfect twist on traditional creamy and cold potato salad.

Jump to Recipe

Introducing new foods and recipes can be fun and an exciting activity. This warm herbed potato salad fits that criteria and more!

If you like recipes like this, you'll love this Tex Mex Nacho Charcuterie Board, Mexican Pizza with Shredded Chicken or Southwestern Egg Rolls with Spicy Avocado Ranch!

HISTORY OF WARM GERMAN POTATO SALAD

Potato salad originated in Germany and in the southern region, prepared warm with onion, vinegar, spices and chives. Typically a poor mans meal, this rich and hearty dish lacks no flavor. Whereas, this roasted poblano-tomatillo sauce provides a new flavor while it's typically served with a vinegar based dressing.

IS THIS WARM POTATO SALAD IN POBLANO CREAM SAUCE BEST SERVED WARM OR CHILLED?

The debate with potato salad depends on culture and region. This potato can be served warm or chilled but for best results, serve warm and fresh out of the oven!

TIPS TO MAXIMIZE FLAVOR

These tips are suggested for best possible flavor and texture. Furthermore, follow these steps and make the best warm potato salad with poblano cream sauce!

• Prepare poblano-tomatillo sauce first and set aside.
• Prepare pickled shallots next to allow "pickling" time.
• Roast potatoes and cook bacon simultaneously.
• Slice potatoes in small bite sized pieces to speed up cooking time.
• Toss potatoes and sauce together first, then add additional ingredients.

HOW TO PREPARE EASY WARM POTATO SALAD IN POBLANO CREAM SAUCE

Roasted Poblano Tomatillo Cream Sauce

First, preheat oven to broil and on a lined baking sheet, place poblano pepper, garlic, jalapeno and tomatillo and drizzle with oil, salt and pepper. Massage ingredients until oil and seasonings are well combined. Then roast ingredients for 5-10 minutes until vegetables are roasted, charred and soft. Lastly, remove charred veggies from heat and let cool before handling.

Now deseed poblano and jalapeno pepper if spice is not desired. At this time, reduce oven heat to 425 degrees.

Then, in a blender, place roasted vegetables, cilantro, Mexican crema, chicken bouillon and up to ¼ cup – 1 cup of water at a time and blend. Depending on desired thickness, add more water until smooth and runny.

Lastly, ddjust taste by adding more salt, pepper or bouillon flavor.

Preparing the Pickled Shallots

First, thinly slice shallots into small ringlets. Then, in a bowl with a lid or mason jar with lid, combine vinegar, warm cup of water, sugar, salt and stir until dissolved.

Lastly, place sliced shallots in liquid and cover until ready for use.

Warm Herbed Potato Salad

First, the oven should be preheated to 425 degrees. Next, rinse, clean and chop red potatoes into bite sized pieces.

Then, on a lined baking sheet, place sliced bacon evenly on sheet. On an additional lined baking sheet, evenly spread out potatoes, toss with oil, salt and pepper. Roast the bacon and potatoes for 15-20 until potatoes are crisp and cooked through.

Meanwhile, while bacon and potatoes are baking, shuck one ear of corn and on medium/high heat sauté corn in 1 teaspoon of butter until golden brown. If you have a grill, grill corn on all sides until charred.

The bacon will take about 12 minutes until crispy and cooked through, be sure to watch both items for varying cooking times. Lastly, crumble with hands or dice with knife and set aside.

Set potatoes and bacon aside and allow to cool.

Next, mince fresh herbs and set aside and reserve a small amount of the herbs and bacon before tossing all ingredients. This will be used as topping and garnish.

POTATO SALAD ASSEMBLY

Now that all the ingredients have been prepped and prepared, follow these steps to assemble the warm potato salad with poblano cream sauce.

First, in a large serving bowl combine warm potatoes, crispy bacon, grilled corn, pickled shallots, fresh herbs, and 3 tablespoon up to ¼ cup of the poblano cream sauce. Toss until thoroughly combined.

Taste for seasoning and adjust by adding additional salt and pepper and enjoy!

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