Smoky Tres Chiles Potato Salad

• 2 small - medium poblano peppers
• 2 lbs. small red potatoes
• 2 T. Chipotle Tabasco sauce
• 1/2 cup fresh or frozen corn kernels
• 1/3 cup mayonnaise
• 1/3 cup low-fat sour cream
• 1 canned chipotle chile, drained and minced
• 1/2 cup chopped roasted red peppers from jar, drained well
• 2 scallions, thinly sliced
• Coarse Kosher salt
• Pepper
• 1/2 t. ancho chile powder

1. Char poblanos over gas flame or grill until blackened on all sides. Enclose in plastic bag; let stand 10 minutes. Peel and chop poblanos (should have approximately 1/2 cup) and set aside.
2. Steam potatoes until just tender, about 15-20 minutes, depending on size. Cool slightly, and quarter warm potatoes. In a bowl immediately toss potatoes with Chipotle Tabasco sauce.
3. Cook corn kernels in boiling salted water until crisp-tender, about 3 minutes. Drain well and set aside.
4. Combine mayonnaise, sour cream, and chipotle chile. Add to potatoes along with poblanos, red peppers, corn kernels, and scallions. Toss to coat. Season with salt and pepper. Sprinkle with ancho chile powder as garnish.

peppers, red potatoes, tabasco sauce, corn kernels, mayonnaise, lowfat sour cream, chipotle chile, roasted red peppers, scallions, kosher salt, pepper, ancho chile powder

Taken from www.epicurious.com/recipes/member/views/smoky-tres-chiles-potato-salad-1206589 (may not work)