This salad is mostly low fat and made with non fat Greek yogurt and low fat mayo as the base with lots of poblano peppers blended into the creamy base of the salad. I also boiled the potatoes with baking soda to break down the surface of the potatoes so the creamy base absorbs the potatoes and that potato flavor that seems to get concentrated from the baking soda magic. This salad for me came out a little spicy but not too spicy. The poblanos I used had a nice fruity flavor to them with only mild/medium heat so you might have to make adjustments to your liking because of your taste and the heat level of your chilies.
Ingredients makes about 8 servings
2 lbs. potatoes pealed and cut about in half
1 teaspoon baking soda
1 Tablespoon kosher salt
fresh ground sea salt
fresh ground black pepper
6 small/medium sized poblano peppers (roasted, seeded and stem removed chopped small) (5 get blended into dressing for salad save one for adding with potatoes because this salad is about the poblanos) (I do note my poblanos were on the mild side and were small sized so if yours have more heat you might want to add them one at a time till your liking0
1 jalapeno chopped fine
1/2 c. low fat mayonnaise
1/2 c. non fat Greek yogurt
1 teaspoon garlic confit or fresh roasted garlic
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
1/4 c. lime juice (fresh squeezed)
1/2 c scallion whites chopped
1/2 c. scallion greens chopped
1/2 c. extra sharp aged cheddar cheese shredded
1/2 large red bell pepper chopped small
To a large sauce pot add chilled water a little more than half way up. Add baking soda, one T. salt and your potatoes. Bring to boil and cook till fork tender with very soft ends. (about 15 minutes)
Drain potatoes in a colander and place back in your pot so you don’t have to clean another forking bowl. Add poblano pepper, scallion whites, cheddar and red bell pepper. Set to side.
Blend your poblano peppers (all but one), jalapeño, mayonnaise, yogurt, garlic,1/2 t. black pepper,1 t. salt, lime juice, together till smooth.
Add to potatoes and mix gently. Top with scallion greens.
Serve either warm or chilled.
For a delicious South West Style variation just add some Fresh Charred Corn, avocado and cilantro I think would be delicious!