3 medium potatoes
Boiling salted water
3/4 cup mayonnaise
2 Tablespoons milk
2 poblano chilies, roasted and peeled or 2 canned whole green chilies.
1/4 medium onion, finely chopped
3 oz. Monterrey Jack Cheese, shredded to make 3/4 cup.
1 teaspoons lemon juice
salt and pepper to taste
Peel potatoes. Cut into ½ inch cubes. Boil in salted water until tender, about 15 minutes.
Meanwhile, blend milk and mayo in bowl. Set aside.
Cut chilies into thin strips about 1 inch long.
Drain potatoes. Add chili strips, onion, and 2/3 of the cheese.
Sprinkle with lemon juice.
Add salt and pepper to taste.
Pour mayo mixture over salad. Toss gently until well combined.
Place in serving bowl and top with remaining cheese.
Makes 4 servings.