Yucatan Potato Salad9 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“This is not your regular potato salad. Try this when you want to be a little different.” - by Lars
Original recipe yields 8 servings
- 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.
- 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.
Amount Per Serving (8 total)
- 419 cal
- 30.3 g
- 32.7 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"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...." See more 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."
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