Yucatan Potato Salad Recipe - Allrecipes.com
  • READY IN 30 mins

Yucatan Potato Salad

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 04, 2006

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. 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.

 
Most Helpful Critical Review
Jul 15, 2008

I MADE THIS FOR MY FOURTH OF JULY BBQ. FOLLOWED TH RECIPE EXACTLY. IT DID NOT HAVE A GOOD FLAVOR, IT WAS VERY GREASY. I AM NOT SURE WHY IT GOT GOOD REVIEWS.

 
Jul 11, 2008

really tasty

 
Mar 09, 2008

I'm making it the 2nd time. My family really enjoyed it -- different, yet all the flavors come together nicely!

 
Jul 04, 2011

I cut the oil down to two tablespoons and used olive oil instead. Instead of powdered mustard I used dijon because I ran out of powdered. I think the powdered would be better.. I used a tablespoon of pickle relish with two cut up pickled jalapenos - yum. The green olives give it that salty kick that is just inspired. Great idea!

 
Jul 09, 2008

Excellent. Different: It took me about 40 minutes to prepare it (including cook-time) and I substituted the vegetable oil w/ olive oil and added cilantro like one of the other suggestions. Worth it!

 
Jun 27, 2008

DELICIOUS! I love this recipe. I used olive oil for the dressing rather than vegetable oil, and I think it added a little richness to it. Amazing, I will be making this again.

 
Oct 05, 2007

Recipes like this are why I love this site. Imaginative, simple, attractive, and tasty enough to be noticed on a crowded potluck table. Thanks!

 

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Nutrition

  • Calories
  • 419 kcal
  • 21%
  • Carbohydrates
  • 32.7 g
  • 11%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 30.3 g
  • 47%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 518 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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