Yucatan Potato Salad

Yucatan Potato Salad

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

30 m servings 419 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 419 kcal
  • 21%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 518 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10
  1. 10 Ratings

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Most helpful positive review

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 o...

Most helpful critical review

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.

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 o...

really tasty

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. Wort...

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 table...

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.

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.

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

This is very different and very good, too. Honestly, I was concerned with the high fat content on this recipe. Even putting that aside, the amount of oil seemed excessive, so I cut it in half ...