Easy Warm Potato Salad in a Poblano Cream Sauce
Warm potato salad is tossed in a roasted poblano cream sauce with fresh herbs, crispy bacon, pickled shallots, and grilled corn. This delicious side dish takes center stage when paired with barbecue-style or traditional comfort food.
Ingredients
Roasted Poblano Tomatillo Sauce
- 1 tsp Oil
- 1 Poblano Pepper
- 1 Tomatillo
- 1 Jalapeno
- 9 cloves Garlic 3-4 is good
- ½ cup Cilantro
- 3 tablespoon Mexican Crema
- 1 teaspoon Smoked Salt
- 1 teaspoon Black Pepper
- ⅔-1 cup Chicken Broth or chicken bouillon and water
Warm Potato Salad
- 1 teaspoon Cooking Oil
- 1 lb Red Potatoes
- 1 cup Fresh Corn 1 ear
- 4 slices Bacon
- 1 tbsp Fresh Tarragon
- 1 tablespoon Dill
- Salt to taste
- Pepper to taste
Pickled Shallots
- 1 small Shallot
- 1 cup Water
- ½ cup Apple Cider Vinegar
- 1 tablespoon Sugar
- 1 tsp Salt
Instructions
Roasted Poblano Tomatillo Sauce
- Preheat oven to broil.
- 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.
- Roast ingredients for 5-10 minutes until vegetables are roasted, charred and soft.
- Remove from heat and let cool before handling.
- Deseed poblano pepper. Deseed jalapeno pepper if spice is not desired.
- At this time. Reduce oven heat to 425 degrees.
- 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.
- Adjust taste by adding more salt, pepper or bouillon flavor.
Pickled Shallots
- Thinly slice shallots into small ringlets.
- In a bowl with a lid or mason jar with lid, combine vinegar, warm cup of water, sugar, salt and stir until dissolved.
- Place sliced shallots in liquid and cover until ready for use.
Warm Potato Salad
- Oven should be preheated to 425 degrees.
- Rinse, clean and chop red potatoes into bite sized pieces.
- On a lined baking sheet, place sliced bacon evenly on sheet.
- On a lined baking sheet, evenly spread out potatoes, toss with oil, salt and pepper.
- Roast for 15-20 until potatoes are crisp and cooked through.
- Cook bacon for 12 minutes until crispy and cooked through.
- Crumble with hands or dice with knife and set aside.
- Once potatoes and bacon are cooked through, set aside to cool.
- 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.
- Mince fresh herbs and set aside.
- Reserve a small amount of the herbs and bacon before tossing all ingredients. This will be used as topping and garnish.
Potato Salad Assembly
- 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.