Recipe by Lars
"This is not your regular potato salad. Try this when you want to be a little different."
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russet potatoes, peeled and cubed
fresh poblano chile peppers
hard cooked eggs, chopped
chopped white onion
sweet pickles, chopped
green olives, sliced
ground black pepper
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.
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.
I'm making it the 2nd time. My family really enjoyed it -- different, yet all the flavors come together nicely!
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!
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!
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.
Recipes like this are why I love this site. Imaginative, simple, attractive, and tasty enough to be noticed on a crowded potluck table. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Yucatan Potato Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 272
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