Spicey Potato Salad

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Spicey Potato Salad
2 fresh poblano chiles
2 cups leftover potatoes (baked, boiled, or roasted), diced
salt, to taste
1/3 cup oil
1 red onion, sliced 1/4-in. thick
3 tbs rice vinegar
1 tsp dried oregano
1/2 tsp pepper
1/2 cup chopped cilantro
1 head of lettuce, chopped or shredded
Over an open flame or under the broiler, roast the poblano peppers for 5 minutes, or until they are charred all over. Place them in a bowl, cover, and let cool.

Slip off the skin and remove the stem and seeds. Cut into strips. Meanwhile, put the potatoes in a microwave-safe bowl.

Heat for 4 to 5 minutes and leave covered.
In a large skillet, heat oil and add the onion. Cook for 5 minutes, or until golden and slightly crunchy. Remove from heat and stir in the pepper, vinegar, oregano, and pepper.

Combine well and pour the mixture over the potatoes. Add the cilantro.
Assemble the salad and top with the potato mixture. Serves 4

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