Potato Salad with Chilies and Corn

• 2 medium poblano chilies*
• 1 yellow bell pepper
• 1 1/2 cups fresh or frozen corn kernels
• 2 cups diced seeded tomatoes
• 3 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1 teaspoon minced seeded jalapeno chili
• 1 1/2 pounds small red-skinned potatoes, cut in half, halves cut into 1/4-inch-thick slices
• 2 garlic cloves
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 bunch watercress, thick stems trimmed

1. Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides.
2. Enclose in plastic bag; let stand 10 minutes.
3. Peel and seed chilies and bell pepper; cut into 1/4-inch pieces.
4. Transfer to large bowl.
5. Cook corn in medium saucepan of boiling salted water until crisp-tender, about 5 minutes.
6. Drain.
7. Mix corn, tomatoes, green onions, cilantro and jalapeno into chili-bell pepper mixture.
8. Cook potatoes in large pot of boiling salted water for 5 minutes.
9. Add garlic and continue boiling until potatoes are just tender, about 3 minutes longer.
10. Drain.
11. Rinse potatoes and garlic under cold water to cool.
12. Drain.
13. Mince garlic.
14. Mix potatoes and garlic into chili-bell pepper mixture.
15. Whisk lime juice and olive oil in small bowl to blend.
16. Add to potato mixture; toss to coat.
17. Season to taste with salt and pepper.
18. (Can be made 1 day ahead.
19. Cover and refrigerate.)
20. Arrange watercress around edge of platter; mound potato salad in center.
21. *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

poblano chilies, yellow bell pepper, corn kernels, tomatoes, green onions, fresh cilantro, jalapeno chili, potatoes, garlic, lime juice, olive oil

Taken from www.epicurious.com/recipes/food/views/potato-salad-with-chilies-and-corn-103775 (may not work)