Yucatan Potato Salad

4.4
(10)

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

1
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 6 russet potatoes, peeled and cubed

  • 2 fresh poblano chile peppers

  • 3 hard cooked eggs, chopped

  • ½ cup chopped celery

  • ½ cup chopped white onion

  • 3 medium sweet pickles, chopped

  • 12 green olives, sliced

  • ¼ cup lime juice

  • 1 cup vegetable oil

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

  • 1 teaspoon mustard powder

Directions

  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.

  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.

  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.

Nutrition Facts (per serving)

419 Calories
30g Fat
33g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 419
% Daily Value *
Total Fat 30g 39%
Saturated Fat 5g 25%
Cholesterol 70mg 23%
Sodium 518mg 23%
Total Carbohydrate 33g 12%
Dietary Fiber 4g 16%
Total Sugars 4g
Protein 6g
Vitamin C 44mg 222%
Calcium 48mg 4%
Iron 2mg 11%
Potassium 785mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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