Healthy Potato Salad with Poblano and Roasted Garlic Yogurt Recipe: A Daring Cooks Challenge
Recipe type: Side Dish
Cuisine: American
  • 3 medium russet potatoes
  • 1 head garlic
  • 2 tablespoons olive oil
  • 1 large or 2 medium poblano chiles
  • 12 ounces greek style yogurt
  • 2 tablespoons milk
  • Salt, to taste
  • fresh cracked black pepper, to taste
  • green onions
  1. Preheat oven to 400°. Pierce potatoes with a fork and bake for 1 hour or until fork tender.
  2. Cut the top off the head of garlic. Drizzle with olive oil, wrap in foil and bake in the oven with the potatoes until tender and lightly brown, about 30 minutes.
  3. Roast poblanos and put in a bowl covered with plastic wrap to cool. Peel the skin away from the chiles and remove the seeds. Rough chop the poblanos and place in a food processor with half of the yogurt and milk. Puree.
  4. Remove the potatoes and garlic from the oven and allow to cool. Roughly peel the potatoes and dice into 1 inch pieces. Squeeze the garlic into the food processor with the poblano and yogurt puree. Pulse the puree to mix in the garlic.
  5. Assemble the salad by placing the diced potatoes in a medium bowl. Season with salt and pepper.
  6. Mix in the poblano, roasted garlic and yogurt puree. Add the remaining yogurt.
  7. Fold in ⅔ thirds of the slice green onions.
  8. Taste for seasoning and add additional salt and pepper if necessary.
  9. Garnish with the remaining green onions.
Recipe by Everyday Southwest at