The Best Puerto Rican Ensalada de Papa - Potato Salad Recipe
This Puerto Rican recipe is the perfect side for a cookout 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.
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.