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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 408.24 Kcal (1709 kJ) | ||
| Calories from fat | 269.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.95g | 46% | |
|---|---|---|---|
| Cholesterol | 69.94mg | 23% | |
| Sodium | 438.25mg | 18% | |
| Potassium | 782.58mg | 17% | |
| Total Carbs | 30.73g | 10% | |
| Sugars | 3.3g | 13% | |
| Dietary Fiber | 3.13g | 13% | |
| Protein | 6.57g | 13% | |
| Vitamin C | 13.6mg | 23% | |
| Iron | 1.5mg | 9% | |
| Calcium | 42mg | 4% | |
| Amount Per 100 g | |||
| Calories | 195.38 Kcal (818 kJ) | ||
| Calories from fat | 129 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.33g | 46% | |
|---|---|---|---|
| Cholesterol | 33.47mg | 23% | |
| Sodium | 209.75mg | 18% | |
| Potassium | 374.54mg | 17% | |
| Total Carbs | 14.71g | 10% | |
| Sugars | 1.58g | 13% | |
| Dietary Fiber | 1.5g | 13% | |
| Protein | 3.15g | 13% | |
| Vitamin C | 6.5mg | 23% | |
| Iron | 0.7mg | 9% | |
| Calcium | 20.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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