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Poblano Sweet Potato Salad
Poblano Sweet Potato Salad
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Prep Time:
10 minutes
Total Time:
1 hour 15 minutes
Spice up potato salad with Tex-Mex flair using chopped poblano chilies for a fresh and colorful twist.
Ingredients:
  • 1/2 cup chopped red onion (about 1 small)
  • 4 lb sweet potatoes (about 4)
  • 2 poblano chiles, chopped
  • 1/2 cup fresh arugula
  • 2 tablespoons olive oil
  • 2 limes
  • 1/4 cup fresh cilantro
  • Salt
Instructions:
  • Soak chopped onion in ice water; set aside.
  • Peel and dice sweet potatoes into 1-inch cubes. Boil in water until tender, about 10 minutes. Drain.
  • In a large skillet, char the chiles over high heat for 3 minutes until the skin starts to blacken. Add the sweet potatoes and cook for an additional 3 minutes. Remove from heat.
  • Mix in the peppery arugula, vibrant oil, and the zesty juice from one lime. Drain the onion and fold it into the salad. Place the flavorful mixture into a covered dish and let it chill in the fridge for at least an hour until cold.
  • Mix in fresh, vibrant cilantro and season with a pinch of salt and the juice of another lime.

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