Poblano Sweet Potato Salad
Lauren Keating
Created Aug 7, 2012
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
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
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Step1Place chopped onion in small dish of very cold water; set aside.
-
Step2Peel sweet potatoes; cut into 1-inch cubes. Cook sweet potatoes in boiling water 10 minutes or until easily pierced with fork. Drain.
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Step3In 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.
-
Step4Stir 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.
-
Step5Stir 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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