Yucatan Potato Salad

admin 26/04/20 Recipes


8 servings

Prep Time


Cook Time



6: russet potatoes, peeled and cubed

2: fresh poblano chile peppers

3: hard cooked eggs, chopped

1/2 cup: chopped celery

1/2 cup: chopped white onion

3 medium: sweet pickles, chopped

12: green olives, sliced

1/4 cup: lime juice

1 cup: vegetable oil

1 teaspoon: salt

1/2 teaspoon: ground black pepper

1 teaspoon: mustard powder


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.


Calories: 419 kcal

Carbohydrates: 32.7 g

Cholesterol: 79 mg

Fat: 30.3 g

Fiber: 4.4 g

Protein: 6.2 g

Sodium: 518 mg

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