Yucatan Potato Salad
Description
This is not your regular potato salad. Potatoes are combined with roasted peppers, olives, onion and sweet pickle in a lime dressing. Try this when you want to be a little different.
Ingredients
•
6 russet potatoes, peeled and cubed
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2 fresh poblano chile peppers
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3 hard cooked eggs, chopped
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1/2 cup chopped celery
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1/2 cup chopped white onion
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3 medium sweet pickles, chopped
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12 green olives, sliced
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1/4 cup lime juice
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1 cup vegetable oil
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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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.