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