Potato Salad with Chilies and Corn

Ingredients

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

Equipment

• bowl
• sauce pan
• whisk
• pot
• broiler
• ziploc bags

Directions

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