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Description
A quick side dish that enhances purchased potato salad with mild poblano chilies and canned Mexicorn. Great for last-minute meals with Easy Mexicali Pork Chops.
Ingredients
US|METRIC
15 SERVINGS
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Directions
- Char chiles over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed chiles; cut into 1/2-inch pieces and place in large bowl. Add potato salad, corn and olives, stir to combine well. Serve garnished with cilantro or parsley.
- Makes about 15 servings.