Poblano Potato Salad

Memorial Day weekend is just about here, which means the summer picnic and grilling season is upon us.  Here is a great recipe to spice up your ordinary potato salad into something really special.  I got this recipe from FoodNetwork.com from chef Marcela Valladolid.  It can easily be made vegan with just a couple substitutions:

2 lbs baby red potatoes, scrubbed clean with skins on
3 ears fresh corn, husks and silk removed
2 poblano peppers, charred - skins and seeds removed, and chopped
1/2 C green onions, chopped
1/4 C cilantro, chopped
1/2 C sour cream (can substitute Soy Supreme sour cream)
1/4 C mayonnaise (can substitute Soyanaise or other soy mayo)
Salt & pepper to tatse

Cut potatoes into 1/2" pieces.  Place in a pan, cover with cold water, sprinkle with salt, and bring to a boil on stove.  Cook until just softened but not mushy.  Remove from heat and run under cool water to rinse.  Meanwhile, preheat grill on high.  Place corn and peppers directly on top.  Allow peppers to cook until blackened, rotating to cook all sides.  Rotate the corn occasionally until browned on all sides.

Remove corn and peppers from grill.  Allow the corn to cool for about 10 minutes.  Then, with a sharp knife (I find a serrated knife works best), cut the corn off the cobs.  Place the potatoes, peppers, corn, green onions, and cilantro in a large bowl.  Add sour cream and mayo.  Gently stir to combine.  Add salt and pepper to taste.  Allow to chill in fridge covered for at least 1-2 hours before serving.