- 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
- 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.