| Prep time: | 15 Min |
| Cook time: | 15 Min |
| Ready in: | 30 Min |
| SERVINGS: |
| Original yield: 8 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
DIRECTIONS
* 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.
