Potato and Poblano Rajas Salad
Ensalada de Papitas con Rajas
Recipe Yield
6 servings
Cooking time
45 minutes
Rate this recipe
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
28comments inPotato and Poblano Rajas Salad
Cheri Ramirez
Jul 17
Sounds so good. Going to make this for my family with grilled spare ribs.
Pati Jinich
Jul 28
Awesome combination, yay!
Lars Thomas
Jul 21
A nice refreshing twist
Pati Jinich
Jul 27
So glad you enjoyed it Lars!
Teresa B
Jan 19
Prepared this recipe tonight and it was delicious. I had never roasted a poblano pepper before so that was fun. Thanks Pati I will make this again
Pati Jinich
Jan 22
Yay, so glad you liked this Teresa. Now that you know your way around prepping poblanos, you can move on to Chiles Rellenos!
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!
Pati Jinich
Jun 18
Megan! Seriously, thank you so much, you are way to kind! Hugs.
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!!
Pati Jinich
Jul 11
Great idea, Gabby!
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
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…
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!
Pati
Oct 08
💙
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
Pati
Apr 24
I’m so glad you discovered me, Dolores! I have a few options for your Dolores: http://patijinich.com/pati_2020/recipe/black-beans-from-the-pot/ http://patijinich.com/pati_2020/recipe/oaxaca-style-refried-beans/ Enjoy!
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
Pati
Apr 23
What a great addition to your brunch, Pamela. I’m so glad everyone loved it.
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!
Pati
Apr 23
Thank you Carlene! Enjoy the salad.
Linda
Apr 20
Sounds delicious. Do you use plain or toasted sesame oil? Id like to make it tonight.
Pati
Apr 23
I use plain sesame oil. I hope you enjoy it, Linda!
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.
Pati
Apr 23
Hi Karen! Here’s some information on Poblanos: http://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.
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
Pati
Jun 02
Gracias Glenda!
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
Pati
Oct 04
Thanks for tuning in! So glad the salad worked… I absolutely adore it.