Potato and Poblano Rajas Salad

Method8 steps

1. 1

   Step 1: Rinse the potatoes and poblanos, and have the red onion sliced before heating its skillet. Bring a large pot of water with the measured salt (½ teaspoon) to a rolling boil over medium-high heat. Add the whole baby red potatoes (2 lb) and cook for about 20 minutes, until a knife tip enters easily but the potatoes hold their shape. Drain, cool enough to handle, then halve.

   Boil baby red potatoes · 20 minUses 2 lb baby red potatoes · ½ teaspoon kosher or coarse sea salt for the potato water · Water for rinsing potatoes and poblanos, as needed; drained · Water to cover the potatoes for boiling; drained

2. 2

   Step 2: While the potatoes cook, char the rinsed poblanos in a hot dry skillet or comal, turning until the skins blister and blacken on all sides.

   Uses 3 poblano chiles, to char, sweat, peel and cut into strips

3. 3

   Step 3: Put the charred poblanos in a covered heatproof bowl to sweat until their skins loosen and they are cool enough to handle. Peel away the charred skins, remove stems and seeds, and cut the flesh into strips.

   Uses All three charred poblanos

4. 4

   Step 4: In a large deep skillet over medium heat, heat the olive oil (½ cup). Add the sesame oil (2 tablespoons), then the sliced red onion (1½ cups). Cook for about 12 minutes, stirring occasionally, until the onion is fully softened and its edges just begin to brown.

   Soften and lightly brown red onion · 12 minUses ½ cup olive oil · 2 tablespoons plain sesame oil · 1½ cups halved and thinly sliced red onion

5. 5

   Step 5: Add all the prepared poblano strips and cook, stirring, for 1–2 minutes, checking from 1 minute.

   Cook poblano strips with onion · 1 minUses All the softened onion and oil · All the peeled poblano flesh cut into strips

6. 6

   Step 6: Add the tarragon, allspice (¼ teaspoon) and sesame seeds (¼ cup). Cook and stir for about 2 minutes.

   Cook herbs and sesame with rajas · 2 minUses All the pan mixture · 1 teaspoon dried tarragon · ¼ teaspoon ground allspice · ¼ cup sesame seeds

7. 7

   Step 7: Stir in both measured vinegars and cook for another 1 minute, then turn off the heat.

   Finish rajas with both vinegars · 1 minUses All the seasoned pan mixture · 3 tablespoons white wine vinegar · 1 tablespoon unseasoned rice vinegar

8. 8

   Step 8: Put the drained potato halves in a large bowl. Pour all the warm rajas-onion dressing over them and toss gently. Serve warm, at room temperature, or chilled between six servings. Refrigerate any unused salad promptly, within 2 hours.

   Uses All the cooked potato halves separated from their water · All the onion, poblano, oil, sesame and vinegar mixture