Potato and Poblano Rajas Salad

Potato and Poblano Rajas Salad

Ensalada de Papitas con Rajas
6 servings
Pati Jinich
Course: Salad, Side Dish
Cuisine: Mexican
Keyword: allspice, pati's mexican table, poblanos, potatoes, rajas, red onion, sesame oil, tarragon, vinegar
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Potato and Poblano Rajas Salad recipe from Pati's Mexican Table Season 4, Episode 13 “Backyard Picnic”


  • 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.

22 comments on “Potato and Poblano Rajas Salad

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  1. 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!

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

  3. 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. 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. 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!

  4. 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..
    Dolores Wine

  5. 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

  6. 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!

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

  8. 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!