Bonnie Walker’s potato salad recipe incorporates poblanos and serranos to sizzling effect.
Bonnie’s Potato Salad
4-6 large russet or Yukon Gold potatoes, cut into eighths
Salt, to taste
1/4 cup olive oil
2 tablespoons white OR red wine vinegar
1 teaspoon powdered dry mustard
Pinch white pepper
1/2 cup thinly sliced scallions, including some of the green
1 cup diced celery
4 large hard-cooked eggs, diced
2 medium poblano chiles, roasted and peeled, seeded and cut into small dice
1 serrano chile, minced (optional)
3/4 cup mayonnaise
3/4 cup sour cream
3 tablespoons Dijon mustard
Paprika, for garnish
Cook potatoes until tender. Strain and let cool a few minutes. Spread out on a baking sheet in a single layer and salt the potatoes. You don’t need to use a lot of salt, but all the potatoes should have a little. Put potatoes back in a large bowl.
In a smaller bowl, stir together the olive oil, vinegar, dry mustard, pepper and salt until it makes a creamy dressing. Pour into the potatoes and toss around with your hands until all of the potatoes are coated with a little of the dressing. Add diced scallion and celery and mix in.
Gently mix in hard-cooked eggs, poblano chile and serrano, if using. You can use more or less serrano, depending on whether you want it to burn a little or not. Stir together the mayonnaise, sour cream and mustard. Stir into the potato mixture so that it is well blended in.
Just before serving, shake paprika over the top. (It’s common as a garnish, but the flavor is really good, so shake on a little extra.)
Makes 8-12 servings.
Source: Bonnie Walker