Yucatan Potato Salad Recipe

Yucatan potato salad is made with russet potatoes. The potatoes are cooked and mixed with onions, peppers, eggs, celery, olives, and pickles. The dressing is very simple and is made with oil, lemon juice, and some seasoning.

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mexican

Servings

Calories 420 kcal

Equipment

2 Pans

Ingredients

For Salad

6 Russet Potatoes (peeled and cubed)
2 Poblano Chile Peppers
3 Hard-Boiled Eggs (chopped)
½ cup Celery (chopped)
½ cup White Onion (chopped)
3 medium Sweet Pickles (chopped)
12 Green Olives (sliced)

For Dressing

¼ cup Lime Juice
1 cup Vegetable Oil
1 teaspoon Salt
½ teaspoon Ground Black Pepper
1 teaspoon Mustard Powder

Instructions

In a pan, add water and potatoes. Cover it and boil the potatoes until they become soft. Then, drain the remaining water.
Take another pan and put some olive oil in it. Put peppers into it and roast them until they charred.
Then, keep them aside and let them cool at room temperature.
Now, take a bowl and put potatoes, eggs, roasted peppers, onion, celery, olives and sweet pickles in it and mix it all.
In another bowl, whisk lime juice, vegetable oil, salt, pepper, and mustard powder.
Pour this mixture over the potato salad and mix it properly.
Add salt and pepper according to your taste.

Nutrition

Keyword Mexican, Yucatan Potato Salad

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