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Yucatan Potato Salad

SUBMITTED BY: Lars

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

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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.

Reviewed on Sep. 4, 2006 by LOVEDODY

This was the perfect side for my Labor Day BBQ. I wanted something a little different and... MORE

Reviewed on Jul. 11, 2008 by VREEVE

really tasty MORE

Reviewed on Jul. 15, 2008 by viking

I MADE THIS FOR MY FOURTH OF JULY BBQ. FOLLOWED TH RECIPE EXACTLY. IT DID NOT HAVE A GOOD... MORE

Reviewed on Jul. 9, 2008 by sandra victor

Excellent. Different: It took me about 40 minutes to prepare it (including cook-time) and I... MORE

Reviewed on Jun. 27, 2008 by Anne

DELICIOUS! I love this recipe. I used olive oil for the dressing rather than vegetable oil,... MORE

Reviewed on Mar. 9, 2008 by JLB1003

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

Reviewed on Oct. 5, 2007 by John WS

Recipes like this are why I love this site. Imaginative, simple, attractive, and tasty enough... MORE