How to make Yucatan Potato Salad: Recipe

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Hola! to Mexican natives. As for the rest of us; here’s worlds’ complex cuisine for you, made simple for the folks to try a new recipe. Well as for the potato salads I know I think this definitely has the chunk of newness and loads of taste. Here’s what Yucatan is: it’s a Mexican state carrying Mayan ruins; a history. As for food and history is just going to bring a glamorous appearance to your plate.

Russet Potatoes widely grown in North America; the mealy kind is the main ingredient making all the difference to your recipe. Sweet pickle, olives and hard eggs  are the right kind of ‘icing to your cake’. So here’s a little difference in your regular Potato Salad; a Yucatan Potato Salad.

How much time it will take:

Preparation Cooking Total
 

15 minutes

 

15 minutes

 

30 minutes

Ingredients for Yucatan Potato Salad:

Ingredients Quantity
Russet potatoes (peeled and cubed) 6 units
Poblano Chile peppers 2 units
Hard cooked eggs (chopped) 3 units
Chopped celery Half cup
Chopped white onion Half cup
Sweet pickles (chopped) 3 medium units
Green olives (sliced) 12 units
Lime juice ¼ cup
Vegetable oil 1 cup
Salt 1 tsp
Ground black pepper ½ tsp
Mustard powder 1 tsp

Important notes about ingredients:

  • Russet Burbank is a potato cultivar with dark brown skin and few eyes that is the most widely grown potato in North America. A russet type, its flesh is white, dry, and mealy.
  • The Poblano (Capsicum annuum) is a mild chili pepper originating in the state of Puebla, Mexico.
  • Sweet pickle refers to a sweet-and-sour pickled cucumber.

How to make Yucatan Potato Salad | Recipe

  • 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.

Now you are ready to savor the newness in your regular dish with a touch of mexico and history. Put together a delightful salad in days not so energetic; bring joy to life.

Stay tuned for more amazing recipes to add on to your life…

About Tamana Khullar 137 Articles
I am 20 and I am precocious. I live in the duality of melancholy and enthusiasm. I aspire Reading almost anything and Writing almost all my currents on a good pondering day . My thoughts are on the move all time, I love to keep thinking and keep working on new things, almost anything that comes my way. A good move and inspiration is all I need.

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