Yucatan Potato Salad Recipe

Name: Yucatan Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 russet potatoes, peeled and cubed; 2 fresh poblano chile peppers; 3 hard cooked eggs, chopped; 1/2 cup chopped celery; 1/2 cup chopped white onion; 3 medium sweet pickles, chopped; 12 green olives, sliced; 1/4 cup lime juice; 1 cup vegetable oil; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 teaspoon mustard powder

Servings: persons

6 russet potatoes, peeled and cubed
2 fresh poblano chile peppers
3 hard cooked eggs, chopped
1/2 cup chopped celery
1/2 cup chopped white onion
3 medium sweet pickles, chopped
12 green olives, sliced
1/4 cup lime juice
1 cup vegetable oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon mustard powder

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.

791

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 russet potatoes, peeled and cubed, 2 fresh poblano chile peppers, 3 hard cooked eggs, chopped, 1/2 cup chopped celery, and more.

Yes, Yucatan Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Yucatan Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions