Potato Salad with Chilies and Corn

Potato Salad with Chilies and Corn
Photo by Daniel Clark


  • 1 bunch watercress
  • 2 cups tomatoes
  • 1 yellow bell pepper
  • 1 ½ pounds small red-skinned potatoes
  • 3 green onions
  • 2 tablespoons olive oil
  • 1 teaspoon jalapeño chili
  • + 5 more ingredients
    • 3 tablespoons fresh lime juice
    • ¼ cup fresh cilantro
    • 1 ½ cups fresh or frozen corn kernels
    • 2 garlic cloves
    • 2 medium poblano chilies

Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides. Enclose in plastic bag; let stand 10 minutes. Peel and seed chilies and bell pepper; cut into 1/4-inch pieces. Transfer to large bowl. Cook corn in medium saucepan of boiling salted water until crisp-t...

View full recipe at Epicurious


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