The Best Puerto Rican Ensalada de Papa – Potato Salad Recipe
This Puerto Rican recipe is the perfect side for a cookout or really any meal you make at home for dinner. If you are looking to switch up your usual potatoes, you came to the right place! Easy, delicious and refreshing side dish to go with almost any meal.
Jump to RecipePuerto Rican potato salad, known as “ensalada de papa,” is a popular side dish in Puerto Rican cuisine. It has a unique flavor profile that can include ingredients like sofrito and adobo seasoning. While there is nothing wrong with the classic potato salad recipe, the way we make it in Puerto Rico has an extra punch of flavor that makes it the best potato salad!
This Puerto Rican recipe is the perfect side for a cookout meal or really any meat you make at home for dinner. It is a simple recipe for any home cooks looking for new recipes to switch up the mashed or roasted potatoes. Puerto Ricans love eating it during the holidays as a side for pork or ham as it complements them well. A delicious and refreshing side dish that pairs well with various main courses.
Also, this creamy potato salad is comfort food and is done quickly without much prep time or cleanup. Oh, and it is the best side dish for a large crowd. This ensalada de papa recipe will become a favorite in your house and for good reason: easy cooking process and all the tasty flavors!
What you need.
For this Puerto Rican potato salad recipe, you need 2 lbs of Russet or Yukon gold potatoes peeled and cubed. If you prefer red potatoes, you can use those instead. You also need 3 large eggs, ¼ cup of chopped pimientos (roasted red peppers), ½ yellow onion finely chopped, ½ red or green bell pepper and ½ apple peeled and diced. For your dressing and seasoning, you need ¾ cup of mayonnaise, 2 tablespoons of Dijon or yellow mustard, salt and pepper, ¼ teaspoon of paprika, ¼ teaspoon of oregano (optional), 1 teaspoon of Adobo seasoning, and 2 tablespoons of cilantro or Italian parsley finely chopped.
Some optional ingredients are ¼ teaspoon of garlic powder and 1 teaspoon of white vinegar if you want the acidity. Many people use these, but I did not use them for this recipe. You will also need about a tablespoon of apple cider vinegar or lime/lemon juice. This is to coat your apples after chopping them to keep them from oxidizing too quickly. You can also use red onions instead of yellow if you prefer that flavor. Lastly, you need a large pot, a large mixing bowl, and a spoon for your equipment.
What to do.
Place the peeled and cubed russet potatoes (into small pieces) in a large pot and cover them with salted water -just a pinch of salt will do. Bring the water to a boil and cook the potatoes for about 10-15 minutes, until they are tender but still hold their shape. It is also time to boil eggs! You can make the hard-boiled eggs ahead of time or cook raw eggs with the potatoes. If you cook them together and the potatoes are done first, move enough water to a small bowl with the eggs before draining the potatoes. Allow the eggs to cook for a few more minutes at that medium heat in the bowl.
While you boil eggs and potatoes, work on the rest of the ingredients. Peel and chop your apple and douse it in lemon/lime juice. Chop your onion, red bell pepper, and roasted pepper. In a bowl, mix the mayonnaise and mustard, then season with salt, black pepper, paprika, oregano, and adobo seasoning.
Drain the cooked potatoes and let them cool to room temperature in a large bowl. Place the cooked eggs in cold water in a separate bowl with ice. This will help them cool down faster.
Peel the eggs once they cool down and chop them up. Add them to your mayo mixture along with the onions and peppers. Then fold the mixture into your potatoes and use a large spoon to coat them well. Taste as you stir and adjust the seasonings as needed. Top with cilantro and some more roasted bell pepper and voilà! Your potato salad is ready.
Cover the potato salad with plastic wrap and refrigerate until serving time. Before serving, give the potato salad a final stir. You can garnish it with additional chopped cilantro or parsley if desired. Serve with your favorite meat or bring it to your next cookout! It will be a hit.
Last notes.
Store in an airtight container and refrigerate for up to 48 hours. I do not recommend keeping it longer than 2 days. Keeping in mind the eggs and onions, it will not be good to eat after that long.
I hope you enjoyed this Puerto Rican ensalada de papa! If you want to share how you liked it and post pictures in the comments, feel free! It is always great to hear from other people trying the recipes. I hope this one becomes a nice addition to your side dishes.
¡Buen provecho from The Happy Wookiee!
The Best Puerto Rican Ensalada de Papa - Potato Salad Recipe
Equipment
- 1 large pot
- 1 large mixing bowl
- 1 large spoon for mixing
Ingredients
- 2 lbs Russet potatoes* (or red or gold)
- 3 large eggs
- 1/4 cup chopped pimientos (roasted red peppers)
- 1/2 yellow (or red) onion finely chopped
- 1/2 red or green bell pepper
- 1/2 apple peeled and diced
- 3/4 cup mayonnaise
- 2 tbsp Dijon or yellow mustard
- salt to taste
- black pepper to taste
- 1/4 tsp paprika
- 1/4 tsp oregano
- 1 tsp Adobo seasoning (or to taste)
- 2 tbsp finely chopped cilantro or Italian parsley
- 1 tbsp apple cider vinegar or lemon/lime juice*
- 1/4 tsp oregano optional
- 1/4 tsp garlic powder optional
- 1 tsp white vinegar optional
Instructions
- Place the peeled and cubed russet potatoes (into small pieces) in a large pot and cover them with salted water -just a pinch of salt will do. Bring the water to a boil and cook the potatoes for about 10-15 minutes, until they are tender but still hold their shape. You can make the hard-boiled eggs ahead of time or cook raw eggs with the potatoes.
- While you boil eggs and potatoes, work on the rest of the ingredients. Peel and chop your apple and douse it in lemon/lime juice.
- Chop your onion, red bell pepper, and roasted pepper. In a bowl, mix the mayonnaise and mustard, then season with salt, black pepper, paprika, oregano, and adobo seasoning.
- Drain the cooked potatoes and let them cool to room temperature in a large bowl. Place the cooked eggs in cold water in a separate bowl with ice. This will help them cool down faster.
- Peel the eggs once they cool down and chop them up. Add them to your mayo mixture along with the onions and peppers.
- Fold the mixture into your potatoes and use a large spoon to coat them well. Taste as you stir and adjust the seasonings as needed.
- Top with cilantro and some more roasted bell pepper and voilà! Your potato salad is ready.
- Cover the potato salad with plastic wrap and refrigerate until serving time. Before serving, give the potato salad a final stir. You can garnish it with additional chopped cilantro or parsley if desired.
- ¡Buen provecho from The Happy Wookiee!
Notes
- You can also use red potatoes, Yukon gold, or russet potatoes. It is up to you and the flavor profile you prefer.
- You can make the hard-boiled eggs ahead of time or cook them with the potatoes. If the potatoes are cooked before the eggs, move enough water to a small bowl with the eggs before draining the potatoes. Allow eggs to cook for a few more minutes at that medium heat in the bowl.
- Some optional ingredients are ¼ teaspoon of garlic powder and 1 teaspoon of white vinegar if you want the acidity. Many people use these, but I did not use them for this recipe.
- You will also need about a tablespoon of apple cider vinegar or lime/lemon juice. This is to coat your apples after chopping them to keep them from oxidizing too quickly.
- Store in an airtight container and refrigerate for up to 48 hours. I do not recommend keeping it longer than 2 days. Keeping in mind the eggs and onions, it will not be good to eat after that long.
