A couple of weeks ago, Jim and I celebrated our 26th anniversary. Yes, really. It’s hard to believe, I know. To celebrate, we took a picnic and went for a walk along the Lake Erie shore. Jim made his Monster Club Sandwich and I made a poblano potato salad. It was kind of a gray day, and not really unlike the day we got married. Check out our Sandra Lee inspired autumn leaves tablescape.
We extend our anniversary celebration into October. Rather than do a gift thing, we’re more experiential, so we consider our annual Vermont vacation part of our anniversary. If blogger did what I’m hoping it does, we’re on our way there now. In the meantime, here’s the potato salad recipe.
Poblano Potato Salad
Serves 4
2 pounds small red potatoes, cut into 1-inch pieces,
2 tablespoons apple cider vinegar
2 poblanos, roasted
2 semi-hot Hungarian (or other) peppers, roasted
2 scallions, chopped
1 stalk celery, minced
Salt and pepper
Dressing
1/2 cup vegan mayo
1 roasted poblano and 1 roasted semi-hot pepper from above
4 cloves roasted garlic
1/4 teaspoon chipotle chili powder
Steam the potatoes over a pot of boiling water until just tender, 12 to 15 minutes. Place in a bowl and add the vinegar. Season to taste. Chop 1 roasted poblano and 1 roasted Hungarian pepper, and add to the bowl. Add the scallions and celery.
For the dressing, mix all the ingredients in a blender until smooth. Pour over potatoes. Stir together, then adjust the seasonings. Refrigerate until serving.
