Yucatan Potato Salad

This is not your regular potato salad. Try this when you want to be a little different.

Step: 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.

Step: 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.

Step: 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.

Per Serving: 419 calories; protein 6.2g; carbohydrates 32.7g; fat 30.3g; cholesterol 69.8mg; sodium 518.1mg.

Fruit salad is morely of the nicest salads to produce . It is more in fibre and water content . As fruits can make natural sweetness , you must have it for eat in mornings . The sweetness in it will give you more energy for the day and deal with your sweet cravings too.

Salads is sometimes get a bad rap for being unsatisfying (if they’re lean and mean) or unhealthy (if they’re not lean and mean). The substantial middle ground is less talked about , but it’s exactly where you’ll found the good vegetable fruit that may get weight loss.