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Potato and Poblano Rajas Salad Recipe

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This recipe for Potato and Poblano Rajas Salad, by , is from Annypanny's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ann DeLong

Category:
Category:

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

Directions:
Directions:
Roast pobalno peppers with broiler. Peel and slice into chunks.


Boil Potatoes, not falling apart. When ready, drain into a colander. Once the potatoes are cool enough to handle, cut into pieces.

In a large deep castiron pan, heat the oil over medium heat. Once it is hot, add the sesame oil. Stir in the 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.

 

 

 

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