Poblano Potato Salad
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Prep: 10 min. • Cook: 20 min. • Serves: 12
- 2 lbs. Biggins® potatoes, scrubbed, peeled and cubed
- ¾ c. mayonnaise
- 3 tbsp. milk
- 2 tbsp. lemon juice
- 1 jar (approx. 14-16 oz.) fire roasted peppers
- ½ c. finely chopped onions
- ½ c. mozzarella cheese, divided
Boil potatoes until fork tender, about 15 minutes. Drain and set aside to cool.
In a large bowl, combine mayonnaise, milk and lemon juice. Add potatoes, peppers, onions and half of the cheese and gently mix. Top with remaining cheese.
Refrigerate several hours or overnight.