This is not your regular potato salad. Try this when you want to be a little different.

Lars

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

419 calories; protein 6.2g 13% DV; carbohydrates 32.7g 11% DV; fat 30.3g 47% DV; cholesterol 69.8mg 23% DV; sodium 518.1mg 21% DV. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/04/2006
This was the perfect side for my Labor Day BBQ. I wanted something a little different and this was it. The lime dressing made it nice and zesty and I loved the idea of adding chiles and green olives. I will be making this again. The only things I did differently was I used red onion instead of white added a little bit of fresh cilantro and to the dressing added a teaspoon of Good Seasons Italian dressing mix. I really enjoyed this salad and so did my family. Thanks Lars. Read More
(8)

Most helpful critical review

Rating: 2 stars
08/08/2012
This is my first review unfortunately it's a poor one. The taste was good. I used dill instead of sweet pickles and didn't end up using the peppers. However it was way too oily. One cup of oil (I used olive instead of vegetable) was WAAAAAAY too much. If I were to make it again and I'm not sure I will I'd cut the oil in half add a little more lime and maybe some cilantro. Read More
(1)
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/04/2006
This was the perfect side for my Labor Day BBQ. I wanted something a little different and this was it. The lime dressing made it nice and zesty and I loved the idea of adding chiles and green olives. I will be making this again. The only things I did differently was I used red onion instead of white added a little bit of fresh cilantro and to the dressing added a teaspoon of Good Seasons Italian dressing mix. I really enjoyed this salad and so did my family. Thanks Lars. Read More
(8)
Rating: 5 stars
07/11/2008
really tasty Read More
(7)
Rating: 4 stars
07/09/2008
Excellent. Different: It took me about 40 minutes to prepare it (including cook-time) and I substituted the vegetable oil w/ olive oil and added cilantro like one of the other suggestions. Worth it! Read More
(5)
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Rating: 5 stars
06/27/2008
DELICIOUS! I love this recipe. I used olive oil for the dressing rather than vegetable oil and I think it added a little richness to it. Amazing I will be making this again. Read More
(4)
Rating: 5 stars
03/09/2008
I'm making it the 2nd time. My family really enjoyed it -- different yet all the flavors come together nicely! Read More
(4)
Rating: 4 stars
07/04/2011
I cut the oil down to two tablespoons and used olive oil instead. Instead of powdered mustard I used dijon because I ran out of powdered. I think the powdered would be better.. I used a tablespoon of pickle relish with two cut up pickled jalapenos - yum. The green olives give it that salty kick that is just inspired. Great idea! Read More
(3)
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Rating: 5 stars
10/05/2007
Recipes like this are why I love this site. Imaginative simple attractive and tasty enough to be noticed on a crowded potluck table. Thanks! Read More
(2)
Rating: 4 stars
11/05/2014
This is very different and very good too. Honestly I was concerned with the high fat content on this recipe. Even putting that aside the amount of oil seemed excessive so I cut it in half with good success. The warm potatoes soaked up the dressing quickly and there was no oil sitting in the bottom of the bowl. I charred the poblano peppers outside on the grill and you do get an occasional zing from the poblanos (not much it's subtle). I mixed up the dressing and thought it was a little bland so I added more lime juice and I tossed in some chopped red bell pepper for a pop of color. Nice side dish Lars. Read More
(2)
Rating: 2 stars
08/08/2012
This is my first review unfortunately it's a poor one. The taste was good. I used dill instead of sweet pickles and didn't end up using the peppers. However it was way too oily. One cup of oil (I used olive instead of vegetable) was WAAAAAAY too much. If I were to make it again and I'm not sure I will I'd cut the oil in half add a little more lime and maybe some cilantro. Read More
(1)
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