This potato salad was quite good. We could definitely taste the distinct flavors ... . I would suggest using these sparingly if they don't appeal to you because their flavors were not obscured by the other ingredients. I had a hard time finding a poblano pepper, but a grocer pointed out that it is the same as a pasillo pepper. We liked the pepper flavor and will add more than one the next time we make this dish.
-- Ann Griffith, Modesto
This recipe was a little short on ingredients and directions. It was basically potatoes and onions in a poblano-flavored sauce. The flavors of the caramelized onions and the poblano combined with the creaminess of the red potatoes well, but this just doesn't say potato salad to me. It seemed more like it could be a hot side dish rather than a salad. Also, the recipe should probably say medium potatoes and have a measurement for the lime. I was a little worried about serving it at room temperature as the sauce is made with sour cream and mayonnaise. How long is it OK to leave it at room temperature?
-- Sandy Loya, Modesto
I thought this potato salad would be the perfect accompaniment to ribs and chili. I used about 2½ pounds of red potatoes, cutting them into bite-sized pieces and boiling until soft. The pepper took forever to roast in the oven and would have been much more economical to roast with the ribs on the grill. The dressing came together quickly once the pepper was complete. The caramelized onions are delicious. When warm, the flavor of the sweet onion and the smoky pepper with the surprisingly light dressing was great. Not any one flavor stood out and I kept taking bites hoping to be wowed. This dish was very mild, especially when cold. Next time I will double the onions and pepper and hope for a stronger flavor -- or maybe a dash of hot sauce?
-- Lisa Moreci, Oakdale
Delicious! I was so impressed with this full-flavored, fantastic potato salad. The dressing alone is a slight bit spicy, but when you add it to the potatoes and the caramelized onions, it becomes not spicy at all; everything is perfectly balanced. The recipe didn't specify so I tried it hot, warm and cold; cold tasted the best. I think this is the best potato salad I have ever had.
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-- Melinda Cabrera, Modesto
This potato salad is very good. The pepper added a rich, almost meaty flavor. The contrast with the caramelized onion was really a nice surprise. My family thought it one of the best potato salads I've ever made! The recipe makes a lot of dressing, so depending on the size of your potatoes, you don't want to add it all at once or you'll drown the potatoes and onions.
-- Karin Reenstierna, Modesto
Only a sense of duty prompted me to make this potato salad because, in my estimation, there is no potato salad worthy of the name if my wife didn't make it. This recipe doesn't give complete and useful instructions on what to do with the ingredients. I followed the instructions I was given and improvised the remainder. What resulted was a potato salad that we ate and thought was OK. There was probably too much sauce for the amount of potatoes, and the sauce wasn't zingy enough for my taste, but it wasn't offensive. I confess I used a pasilla pepper instead of a poblano; the green grocer assured me the two are comparable.
-- Ralph Moore, Modesto
The taste was not worth the effort. Somewhere between the pepper roasting and the onion caramelizing, I lost momentum; the recipe didn't say whether to blend in the onions or add them to the blended mixture, so I split the potatoes and made two different concoctions. I preferred the dish with everything blended and then tossed with the potatoes. Before serving, I splashed more lime juice over the finished salad and sprinkled it with smoky paprika and a little chopped cilantro. We finished it off the next afternoon as tapas; using a little serving of the salad spooned onto slices of salami and washed down with cold beer.
-- Carolyn Conser, Modesto
This potato salad is really delicious. The tartness from the lime is a wonderful complement to the sweetness of the onions. I made half the recipe and then added the leftover lime juice and the other pepper half. It's perfect. The preparation is simple. While the pepper was in the oven, I started the onions and then diced the potatoes, so all were cooking at the same time. This salad would be a wonderful addition to roast beef or traditional fried chicken. It's definitely a keeper.
-- Ann Waldron, Sequim, Wash., formerly of Modesto