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Potato Salad Recipe with Corn and Poblanos

Deborah, Taste and Tell
  • 40 minutes
  • Serves 8

INGREDIENTS

2

poblano peppers

4

ears fresh corn, shucked

2 lb

small red potatoes

1

avocado

1/2 cup

buttermilk

1 cup

lightly packed cilantro

1 clove

garlic, minced

juice from half a lime

salt