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Yucatan Potato Salad
November 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.

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