Photo: Anna Pelzer
Yucatan Potato Salad
12 ingredients
15 min + 15 min
8 servings
openrecipes
"This is not your regular potato salad. Try this when you want to be a little different."
Estimated Nutrition (whole recipe, rough)
446
Calories
13g
Protein
20g
Fat
57g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes