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Poblano Sweet Potato Salad

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Lauren Keating
Created Aug 7, 2012
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Try this fresh and colorful spin on traditional potato salad, given an authentic Tex-Mex flavor with the addition of chopped poblano chilies.

Poblano Sweet Potato Salad

  • Prep Time 10 min
  • Total 1 hr 15 min
  • Servings 4
  • Ingredients 8
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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

  • Step 
    1
    Place chopped onion in small dish of very cold water; set aside.
  • Step 
    2
    Peel sweet potatoes; cut into 1-inch cubes. Cook sweet potatoes in boiling water 10 minutes or until easily pierced with fork. Drain.
  • Step 
    3
    In 10- to 12-inch skillet, cook chiles over high heat 3 minutes or until skin begins to blacken. Add sweet potatoes; cook 3 minutes. Remove from heat.
  • Step 
    4
    Stir in arugula, oil and juice from 1 of the limes. Drain onion; stir into salad. Transfer mixture to covered dish; refrigerate 1 hour or until chilled.
  • Step 
    5
    Stir cilantro into salad. Season to taste with salt and juice from second lime.

Nutrition

Nutrition Facts are not available for this recipe

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