Home / Dairy Free / Roasted Potato and Poblano Salad
7 October, 2020

Roasted Potato and Poblano Salad

Posted in : Dairy Free, Extras, Gluten Free, Paleo, Side Dishes, Uncategorized, Vegan/Vegetarian, Whole30 on by : Marisol Chancellor

Potato Salad is one of my all time favorite dishes. It feels like a treat to me. It is so comforting I can’t get enough. I love making different versions of it and add unexpected flavors. This “Roasted Potato and Poblano Salad” is a clear example of it. I roasted the potatoes to give this salad an extra depth of flavor. It is incredibly delicious with flavors you won’t expect.

I have roasted, peeled and sliced my own poblano peppers like a million times before, they are delicious but it’s hard work. I recently found out about canned sliced poblano peppers and I just have to give them a try! They are so convenient and pretty tasty but I have to say this, they are milder in taste than fresh poblano peppers. If you are intimidated by the roasting process of poblano peppers or if you are afraid you might get an angry pepper (it does happen) then this is for you. Get these!

The star of this salad (sorry potatoes) is the dressing. A mix of lemon and mayo infused with tons of cilantro and green onions. It’s fresh, fragrant, zingy and delicious!

This is a #paleo friendly and #whole30 compliant recipe.

Recipe below

Roasted Potato and Poblano Salad

Category: Dairy Free, Extras, Gluten Free, Paleo, Side Dishes, Uncategorized, Vegan/Vegetarian, Whole30

Roasted Potato and Poblano Salad

Ingredients

  • 24 oz baby potatoes
  • 1 tablespoon olive oil
  • 1 7oz can sliced poblano peppers (drained)
  • -For the dressing–
  • 1/3 cup chopped cilantro
  • 2 green onions
  • 1/4 cup mayo
  • 1/4 teaspoon garlic powder
  • juice 1/2 lemon

Instructions

  1. Preheat oven to 400 degrees and lined a baking sheet with parchment paper.
  2. Slices the potatoes in half and arrange on the baking sheet. Drizzle with olive oil, season with salt and bake for 30 minutes until golden brown and tender. After the potatoes are done let them rest for 10 minutes to cool them down.
  3. Transfer the potatoes to a large bowl and add the drained sliced peppers. Add all the dressing ingredients (reserve some cilantro and green onions for garnish) into a smaller bowl and whisk until well combined.
  4. Pour the dressing over the potatoes and gently stir in. Garnish the salad with extra cilantro and green onions.
  5. Enjoy!

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