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Trade in your traditional potato salad for a helping of my creamy, tangy Roasted Poblano Potato Salad. Baby red potatoes combined with fresh corn, red onions and green bell peppers in a creamy roasted poblano dressing.
If you are a fan of my blog then you know I am always on the lookout for ways to put a unique spin on the traditional midwestern dishes I grew up with, like this Roasted Poblano Potato Salad. Using fresh, local ingredients is a great way to spruce up your favorite meals while giving back to your community. Since we live in Arizona many of my dishes have a southwest twist to them.
A really tasty dish has multiple layers of flavor, starting with the foundation of the recipe. One way to do that is to use stock when you are cooking. I use stock to boil potatoes, cook pasta dishes and even add it to my homemade marinara! It is an excellent way to enhance your favorite recipes.
It is not just for holiday recipes folks, be sure to stock up on the new Swanson 6-pack now available at Sam’s Club. Check out Campbell’s Swanson Kitchen for more great recipes ideas!
Are you looking for a favorite, crowd-pleasing dish using Swanson broth? Visit the Swanson Summer Social Hub for great recipe ideas plus ways to win up to $3000 in prizes!
Traditional potato salad has never really appealed to me, it is usually too overpowering, with the veggies drowning in a heavy mayo based dressing. I like potatoes. I actually want to taste them when I eat potato salad. My version uses sour cream as a tangy, delicious alternative.
Cooking the potatoes, corn and garlic in stock infuses them with savory flavor that you just don’t get when you boil veggies in water. I make my mashed potatoes the same way, reserving part of the cooking liquid to mix in with the potatoes while mashing. You can add a variety of aromatics too, think onions, leeks, bay leaves or black peppercorns.
The best part of a great recipe is sharing it with others. How do you use Swanson chicken broth in your summer recipes?
- 2½ pounds baby red potatoes
- 2 ears fresh corn, shucked & cut in half
- 4 large whole garlic cloves
- 2 32-ounce containers Swanson Chicken Broth
- 1 small green bell pepper, diced
- 1 small red onion, diced
- 1 Poblano pepper
- 1¼ cup sour cream
- 1-2 limes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ¼ teaspoon red pepper flake
- ¼ cup packed cilantro
- Add potatoes, garlic and stock to a large covered stockpot. Add water if needed until potatoes are just covered. Heat to boil, cover and reduce heat. Simmer 10-15 minutes. Add corn and cook 5 more minutes. Drain vegetables and set aside to cool slightly, discard garlic.
- Roast poblano pepper over an open flame such as a gas burner or broil in the oven until slightly charred. Place pepper in a bowl and cover with plastic wrap. Let sit 5-10 minutes. Remove from bowl and carefully scrape skin off pepper.
- Roughly chop pepper and add to a blender. Add sour cream, lime juice, cumin, chili powder, red pepper flake and cilantro. Puree thoroughly.
- Quarter potatoes; add to a large bowl. Carefully cut corn off cob, add to bowl. Stir in bell pepper and onion. Pour poblano dressing over mixture; stir to combine. Chill before serving.