Go Back

Ensalada de Papa - Puerto Rican Potato Salad

This delicious potato salad can be used with pasteles, or taken on a pic nic, or tailgate party.
No ratings yet
Print Recipe
Course Side Dish
Cuisine Puerto Rico

Ingredients
  

Potatoes

  • 1 ¼ pound Russet or Yukon Gold potatoes (or a mixture)

Eggs

  • 2 Large eggs

Salad and Dressing

  • ½ - 1 Gala Apple
  • 2 tsp Apple cider vinegar
  • ¼ cup Red onion diced
  • ¼ cup Red bell pepper diced
  • ⅛ cup Cilantro chopped
  • ⅛ cup Roasted red pepper diced
  • ¼ cup Homemade sofrito
  • 8+ Manzanilla olives slided in thirds
  • 1 ¼ cups Organic mayonaise
  • 1 TBSP Dijon Mustard (with or without seeds)
  • ½ tsp Garlic Powder
  • 1 tsp Adobo Seasoning
  • ½ tsp Sweet paprika
  • ½ tsp Mexican Oregano
  • ½ - 1 tsp Freshly ground black pepper

Instructions
 

Potatoes

  • Peel the potatoes and cut at least into 1/8ths. Fill a pot with salted water, add the potatoes and simmer until soft enough for a knife edge to enter.
  • When the potatoes are soft, pour them out into a strainer and set aside.

Eggs

  • Place the eggs in a 3 quart pot and cover them with water. Bring the water to a rolling boil, then turn off the heat. Let the eggs sit in the hot water covered for 15 minutes.
  • Remove from the hot water and place in an ice bath. Set aside.

Salad and Dressing

  • In a bowl add the apples and apple cider vinegar and toss.
  • Then add the red onions, bell pepper, cilantro, roasted pepper, sofrito, and olives. Mix this well.
  • Add the mayonaise, mustard, adobo, garlic powder, paprika, oregano, and black pepper. Mix the salad well. It will be a bit wet, but the potatoes will absord this and yield a nice potato salad consistency.
  • Refrigerate and serve cold.
  • You can add more olive slices if you wish, since I love olives, I do this for this salad. They can be sprinkled on top when served.
Keyword Potato salad, Puerto Rico Cuisine
Tried this recipe?Let us know how it was!