*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.
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.
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!
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.
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.
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