How to make Yucatan Potato Salad: Recipe

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Shuvait Thusoo
Shuvait has lived in Pune alone for 4 years while studying engineering. This was the time period when he explored the South Indian Cuisines and experienced different spices and realised the beauty of food. So he started cooking and fell in love with the craft of it. We can say that Shuvait is a foodie who loves to share his food life experiences and resources with our readers.

I used to eat potato salad on every alternative day, One day I searched online about the variety of potato salad and I came to know about the Yucatan Potato Salad.

I found the name very interesting and I will tell you the history behind the name:

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 are widely grown in North America; the mealy kind is the main ingredient making all the difference to your recipe.

I tried the Yucatan Potato Salad Recipe at my home and I found it very interesting and tasty. So, today I am here to share the Yucatan Potato Salad Recipe with my lovely people.

Ingredients for Yucatan Potato Salad Recipe

Russet potatoes (peeled and cubed)6 units
Poblano Chile peppers2 units
Hard-cooked eggs (chopped)3 units
Chopped celeryHalf cup
Chopped white onionHalf cup
Sweet pickles (chopped)3 medium units
Green olives (sliced)12 units
Lime juice¼ cup
Vegetable oil1 cup
Salt1 tsp
Ground black pepper½ tsp
Mustard powder1 tsp

How much time it will take?

Preparation TimeCooking TimeTotal Time

Important notes about ingredients:

  1. 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.
  2. The Poblano (Capsicum annuum) is a mild chili pepper originating in the state of Puebla, Mexico.
  3. Sweet pickle refers to a sweet-and-sour pickled cucumber.

 Yucatan Potato Salad Recipe

Yucatan Potato Salad recipe
  1. Preheat the oven to 200 degrees C.
  2. In a pan add water with potatoes and cover it and boil the potatoes until it becomes soft. Then drain the remaining water.
  3. Take another pan and put some olive oil in it and put peppers into it and roast them turning until they charred.
  4. Then keep them aside and let them cook at room temperature.
  5. Now take a bowl and out potatoes, eggs, roasted peppers, onion, celery, olives and sweet pickles and mix it all.
  6. In another bowl, whisk together the lime juice, vegetable oil, salt, pepper, and mustard powder.
  7. Pour this mixture over the potato salad and mix it properly.
  8. Add salt and pepper according to your taste.

Now you are ready to savour 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.

Nutritional Facts Of Yucatan Potato Salad Recipe

Fats30 g
Carbohydrates37 g
Protein8 g
Cholesterol70 mg
Sodium520 mg

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