Popular Recipes: Yucatan Potato Salad

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Yucatan Potato Salad

"This is not your regular potato salad. Try this when you want to be a little different."

Ingredients :

• 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

Instructions :

Prep : 15M	Cook : 8M	Ready in : 30M

• 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.

Notes :

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