potato poblano rajas salad

EnsaladaEP413papitas

Potato and Poblano Rajas Salad

Potato and Poblano Rajas Salad

Ensalada de Papitas con Rajas

Recipe Yield

6 servings

Cooking time

45 minutes

Rate this recipe

5 from 6 votes

Ingredients

  • 2 pounds baby red potatoes
  • 3 poblano chiles charred, sweated, peeled and cut into strips
  • 1/2 cup olive oil
  • 1 tablespoon sesame oil
  • 1 1/2 cups halved and thinly sliced red onion
  • 1 teaspoon dried tarragon
  • 1/4 teaspoon ground allspice
  • 1/4 cup sesame seeds
  • 2 tablespoons white wine vinegar
  • 1 tablespoon unseasoned rice vinegar
  • 1/2 teaspoon kosher or coarse sea salt

To Prepare

  • Bring a large pot of salted water to a rolling boil over medium-high heat. Drop in the red potatoes and cook for about 20 minutes, until they are cooked through and the tip of a knife goes in without much resistance, but the potatoes are not falling apart. When ready, drain into a colander. Once the potatoes are cool enough to handle, cut into halves.
  • In a large deep skillet or casserole, heat the olive oil over medium heat. Once it is hot, add the sesame oil. Stir in the red onion and cook for about 12 minutes, stirring once in a while, until they have completely softened and edges have begun to slightly brown. Incorporate the poblano chile rajas (strips), stir, cook for a minute or two.
  • Add the tarragon, allspice and sesame seeds and cook for a couple minutes. Pour in the white wine vinegar and rice vinegar, stir, cook for another minute and turn off the heat.
  • Place the potatoes in a large bowl, pour the onion, rajas, oil and vinegar mixture on top, and gently toss. Serve warm, at room temperature (how I like them the best) or cold.

Comments

22comments inPotato and Poblano Rajas Salad

  1. Megan F.

    Jun 15

    This recipe has become such a go to for us. Need a side dish? This. Need a stellar main with other small sides? This. Add an egg for breakfast? This. After work quick meal with tortilla? This. So good, so glad we have found your cooking and we are working our way through both of your cookbooks. 15 recipes down and all so delicious!

    1. Pati Jinich

      Jun 18

      Megan! Seriously, thank you so much, you are way to kind! Hugs.

  2. Gabby B

    Jul 10

    I just made this recipe yesterday, but I added the potatoes to the skillet, to get them a bit fried/crispy.. they were delicious!!

    1. Pati Jinich

      Jul 11

      Great idea, Gabby!

  3. Ann

    Sep 29

    Wonderful Pati,
    I made this salad once and loved it. Today I made it again and at least one of the poblanos was pretty hot–at least by mild poblano standards. Is there a way to tell pre-purchase whether a particular poblano is going to be a hottie? They all looked the same! My fingers are still burning.
    Big fan, Ann

    1. Pati

      Oct 06

      I’m so glad you enjoyed the salad, Ann! Poblanos can be very capricious…and you can’t tell without tasting them whether you have a mild or a hot one…

      1. Ann

        Oct 08

        Capricious Capsicum! I’ll remember that one. I’ll just buy a few extras each time and weed out the bad boys. Thank you, Pati. Love your new series in Baja!

        1. Pati

          Oct 08

          💙

  4. Dolores Wine

    Apr 23

    Pati,
    I discovered you last year when Hadassah Magazine did an article about you. I have since bought your Mexican Table
    book. i am Kosher and Pescatrian so I appreciate all your fish and vegetable recipes. i am trying to make Black Beans
    from dried beans (Spanish style), I am having very hard time. Can you give me a recipe. A friend made me some Cuban Black Beans that were delicious, trying to duplicate them, having no luck..
    Thanks,
    Dolores Wine

    1. Pati

      Apr 24

      I’m so glad you discovered me, Dolores! I have a few options for your Dolores: https://patijinich.com/pati_2020/recipe/black-beans-from-the-pot/ https://patijinich.com/pati_2020/recipe/oaxaca-style-refried-beans/ Enjoy!

  5. pam

    Apr 21

    Pati, i took your salad and served the leftovers at a brunch in veggie tacos, egg tacos and egg breakfast burritos (i made a triple batch).
    hard to say which was better, everyone loved it in all the choices, can’t wait to see what you find in BAJA.
    love your show
    Pamela

    1. Pati

      Apr 23

      What a great addition to your brunch, Pamela. I’m so glad everyone loved it.

  6. Carlene Valencia

    Apr 21

    Pati, “Thank You” for your inspiring show; I love it! Your food travels are a delightful mix of knowledge, culture & the pure joy of cooking! I so appreciate how easily the focus recipes can be made at home. I feel as if each episode is like a visit to a dear friend’s kitchen. I look forward to making the “Papas con Rajas” salad, I have most of the ingredients already!

    1. Pati

      Apr 23

      Thank you Carlene! Enjoy the salad.

  7. Linda

    Apr 20

    Sounds delicious. Do you use plain or toasted sesame oil? Id like to make it tonight.

    1. Pati

      Apr 23

      I use plain sesame oil. I hope you enjoy it, Linda!

  8. Karen Croft

    Apr 20

    Hi Pati can you tell me what poblano chiles are and is something I can get here in Nova Scotia Canada.

    1. Pati

      Apr 23

      Hi Karen! Here’s some information on Poblanos: https://patijinich.com/pati_2020/poblano_peppers/ I would check your local market in Canada, and see if they have them or if they can order them.

  9. Glenda Mayer

    Jun 01

    Me encantó, gracias por compartir, adoro tu programa no me lo pierdo por nada. Ojalá algun día vengas a Chandler, Arizona. Besos

    1. Pati

      Jun 02

      Gracias Glenda!

  10. Alma M

    Sep 27

    Hi Pati, I made the potatoe salad to bring to a dinner party and everybody LOVED it, it is absolutely yummy. Even my husband who’s not such a fan of potato salads said this is the only one who likes now.
    Thank you and I love your show!
    Alma

    1. Pati

      Oct 04

      Thanks for tuning in! So glad the salad worked… I absolutely adore it.

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