Roasted poblano mayonnaise? Yes! A Mexican twist on classic potato salad for your next family gathering.
I have the fondest memories of enjoying potato salad during the summer. And even more fond memories of poblanos roasting on the comal. Roasted poblano potato salad brings together two of my favorite foods. Ready to try something different? I am typically the person who shows up at the party with a dish that no one has heard of! I think it's great! Traditional recipes, I love. But mixing it up in the kitchen, I love for that. Have fun while you cook and create new dishes.
Slice 1 roasted poblano pepper in half. Reserve one half for later. In the mini chopper, add remaining poblano, mayonnaise, lemon juice and salt to taste. Process until smooth. Taste for salt. Set aside.
Add the peeled and sliced potatoes to a pot. Cover with water, add ½ teaspoon of salt and bring to a boil. Reduce heat and cook for 13-18 minutes or until potatoes are fork tender.
While potatoes cook, prep the rest of your ingredients. Add them to a bowl as you finish. For the red onion, only dice half. Slice the remaining onion thin and reserve for garnish.
Once potatoes are ready, drain them completely and let them cool. Once cooled, transfer them to the large bowl with chopped ingredients.
Pour in the roasted poblano mayonnaise. Fold to combine so you don't break down the potatoes too much. Taste for salt and pepper. Dice the reserved roasted poblano and garnish the top of salad. Top with thin sliced red onions. Serve right away or cover and chill until ready to serve.
I cannot say this enough times, but any sauce, whether it's cold or warm, will always taste better the next day. Add sour cream, cotija cheese and cilantro to the roasted poblano mayonnaise for a super tasty dip!