Yucatan Potato Salad

This is not your regular potato salad. Potatoes are combined with roasted peppers, olives, onion and sweet pickle in a lime dressing. Try this when you want to be a little different.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 419 Calories

Ingredients

• 1 teaspoon salt
• 1 cup vegetable oil
• ½ teaspoon ground black pepper
• ½ cup chopped celery
• 1 teaspoon mustard powder
• ½ cup chopped white onion
• ¼ cup lime juice
• 2 fresh poblano chile peppers
• 6 russet potatoes, peeled and cubed
• 12 green olives, sliced
• 3 hard cooked eggs, chopped
• 3 medium sweet pickles, chopped

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Place the potatoes into a saucepan, and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain.

Step 2

Place the peppers into the oven so that they sit directly on the rack. Roast, turning every 10 minutes or so, until evenly charred. Place in a paper bag to sweat, then remove the peel when they are cool enough to handle. Remove the stem and seeds, and chop.

Step 3

In a large bowl, combine the still warm potatoes, peppers, eggs, celery, onion, sweet pickles and olives. In a smaller bowl, whisk together the lime juice, vegetable oil, salt, pepper and mustard powder. I like to use a high speed mixing wand to help it emulsify. Pour over the potato salad, and stir to coat. Adjust seasoning to taste and serve.